Chimichurri Shrimp with Rice and Tzatziki

• olive oil↗0.5 cup
• red wine vinegar↗2 tablespoon
• parsley↗0.5 cup
• small chile↗1

  I use fresno chiles

• cloves garlic↗3
• dried oregano↗1 teaspoon
• salt↗1 teaspoon
• jumbo shrimp, raw↗1 pound
• tzatziki, for serving0.5 cup
• cherry tomatoes, halved, for serving↗2 cup
• bread or rice for serving↗

Step-by-step instructions

1. 1

   Chimichurri: Blitz up your sauce in a food processor. It will be somewhat emulsified and it will settle a bit as it rests. If you don’t have a food processor, finely chop everything and mix together in a bowl. Divide the sauce into three bowls: one bowl for tossing with the shrimp, one bowl for brushing while cooking, and one bowl for brushing at the table.

2. 2

   Get That Flavor on Your Shrimp: Thaw shrimp (if frozen) and remove shells and tails (if necessary or desired). Pat dry with paper towels. Toss the shrimp with one third of the chimichurri.

3. 3

   Grill the Skewers: Thread the saucy shrimp onto soaked wood skewers. Transfer to a grill pan, grill, or standard sauté pan over medium high heat. Add the shrimp and cook for 2-3 minutes per side, depending on the size of your shrimp. Brush with additional sauce as you cook. Cook until no longer translucent, or until 145 degrees.

4. 4

   Serving: I like to toss some cherry tomatoes with a spoonful of my reserved chimichurri and then plate it all up: rice, tomatoes, shrimp, and a little side dish of tzatziki just for something extra to dip and dunk.