Name: Chimichurri Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Southern
Ingredients: 1/2 Cup finely chopped Fresh Parsley; 5 Cloves Garlic, finely chopped; 1/2 Shallot, finely chopped; 2 tablespoon finely chopped Fresh Oregano; 1 to 2 tablespoon Red Pepper Flakes; 1/2 Cup Olive Oil; 3 tablespoon Red Wine Vinegar; 1 teaspoon Salt; 1 teaspoon ground Black or White Pepper; 1 pound Jumbo or Large Shrimp, peeled and deveined; 3 tablespoon Olive Oil; 1 tablespoon Honey; 1 tablespoon Garlic Powder; 2 teaspoon Smoked Paprika; 1 teaspoon Salt; 1 teaspoon freshly ground Black Pepper

Chimichurri Shrimp

This chimichurri shrimp is marinated briefly, grilled in a skillet, and bathed in a homemade chimichurri sauce, an oil and vinegar sauce packed with fresh herbs, shallots, and garlic.

1 hr 25 min total 15 min prep 10 min cook 4 525 cal

Instructions

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1 For chimichurri, add parsley, garlic, shallot, oregano, red pepper, olive oil, vinegar, salt, and pepper to a bowl; stir well to combine. Allow to sit for at least 30 minutes or up to 1 hour to allow flavors to develop.
2 To marinate shrimp, add peeled shrimp to a large bowl. Add olive oil, honey, garlic powder, smoked paprika, salt, and pepper. Mix well to coat shrimp. Cover and marinate in the refrigerator for 30 minutes.
3 Heat a griddle or cast iron skillet over medium-high heat. Once hot, add shrimp in a single layer. Cook for 3 minutes on each side. You may have to work in batches.
4 Put cooked shrimp in a bowl, spoon a generous amount of chimichurri sauce over the shrimp and toss to coat shrimp.