Chimichurri Shrimp

 

 

 

 

 

 

 

 

Ingredients:

For the Shrimp: 1 pound large shrimp, peeled and deveined 2 tablespoons olive oil Salt and black pepper to taste For the Chimichurri Sauce: 1 cup fresh parsley, finely chopped 1/4 cup fresh cilantro, finely chopped 3 cloves garlic, minced 1/2 cup olive oil 2 tablespoons red wine vinegar 1 tablespoon lime juice 1 teaspoon red pepper flakes Salt and black pepper to taste

 

Directions:

In a bowl, combine the parsley, cilantro, garlic, olive oil, red wine vinegar, lime juice, red pepper flakes, salt, and black pepper. Mix well until all ingredients are thoroughly combined. Set aside to let the flavors meld. Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper. Add shrimp to the skillet and cook for about 2-3 minutes on each side, or until shrimp are pink and opaque. Remove shrimp from heat and place in a serving dish. Spoon the chimichurri sauce over the cooked shrimp. Toss gently to coat the shrimp evenly with the sauce. Garnish with additional parsley or lime wedges if desired. Serve immediately, accompanied by rice, salad, or crusty bread.