Chimichurri Shrimp

Chimichurri Sauce

• ½ cup flat leaf parsley, finely chopped
• 3 large cloves garlic, finely chopped
• ¼ cup shallots, finely chopped
• 1 red chili, seeded and finely chopped
• 2 tablespoons red wine vinegar
• ⅓ cup + 1 tablespoon quality olive oil
• ¾ teaspoon dried oregano
• ½ teaspoon kosher salt, Diamond Crystal brand
• ¼ teaspoon freshly cracked pepper

Shrimp

• 1 pound large shrimp, deveined, shell removed
• 1 teaspoon onion powder
• ½ teaspoon cumin
• 2 garlic cloves, grated
• 1½ teaspoons quality olive oil

Kosher salt

Freshly cracked black pepper

Avocado oil spray

1. Add shrimp to a bowl and season with kosher salt and pepper. Add remaining ingredients and toss until shrimp are seasoned throughout. Set aside to marinate for 15 minutes.
2. Add all chimichurri ingredients to a bowl and mix until well combined. Set aside.
3. Preheat the grill pan over medium-high heat. Spray with avocado oil spray and add shrimp. Cook each side for 3 minutes or until plump and cooked through.
4. Remove shrimp from grill pan and place in a bowl.
5. Toss half of the chimichurri mixture and add more until your desired amount of sauce is achieved. Serve immediately as an appetizer or with steamed jasmine rice.