Ingredients

• 0.5 cups fresh parsley
• 5 cloves garlic
• 1/2 shallot
• 2 tablespoons fresh oregano
• 2 tablespoons red pepper flakes
• 0.5 cups olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon salt
• 1 teaspoon black or white pepper

Instructions

1. 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. 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. 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. 4 Put cooked shrimp in a bowl, spoon a generous amount of chimichurri sauce over the shrimp and toss to coat shrimp.

Nutrition per serving