Easy Chimichurri Shrimp

• Gluten free
• Paleo

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 1 cup Cilantro, leaves
  • 5 cloves Garlic
  • 1 Jalapeno
  • 1 Lime, Juice of
  • 2 tbsp Oregano, fresh
  • 1 cup Parsley, leaves
  • 1 Shallot

• Baking & Spices

  • 2 Kosher salt and freshly ground black pepper
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 10 tbsp Olive oil
  • 1/2 cup Red wine vinegar

Found on damndelicious.net

Description

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 cup parsley leaves, stems removed
• 1 cup cilantro leaves, stems removed
• 1 shallot, chopped
• 1 jalapeno, chopped, optional
• 3 cloves garlic, peeled
• 2 tablespoons fresh oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup red wine vinegar
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup olive oil

Directions

• To make the chimichurri sauce, combine parsley, cilantro, shallot, jalapeno, garlic, oregano, red pepper flakes, red wine vinegar and lime juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Serve immediately with chimichurri sauce.