Chimichurri Shrimp

The other night for dinner, I made a delicious shrimp dish marinated in a combination of cilantro, parley, oil, lime juice, and spices. This concoction is known as chimichurri.  A  very tasty savory sauce that also doubles as a marinade in this recipe.    I let the shrimp marinate for a few hours  in the sauce and then cooked them in a skillet until they were pink and golden.  I served some of the reserved marinate with the shrimp.

This was a delicious and simple dinner to make.  I served it with a green  salad, some rice, and veggies.  A winner with the family and on my to-make-again list.

Chimichurri Shrimp
From The Pioneer Woman Cooks A Year Of Holidays
Ingredients:
1 large bunch cilantro, stems removed
1/2 bunch flat-leaf parsley, stems removed
3 garlic cloves
Juice of 3 limes
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 cup olive oil
3 pounds raw jumbo shrimp, peeled and deveined, tails off
2 tablespoons olive oil

 Directions:
1. Fill a blender or food processor with cilantro and parsley.
2. Add the garlic, lime juice, cumin, cayenne, and salt.
3. Place the lid on the blender, then remove the center piece.  With the blender on low, drizzle in the 1/2 cup olive oil.
4. Blend until the chimichurri is totally pureed and somewhat smooth.
5. Place the shrimp in a 2-quart baking dish and drizzle in half the chimichurri.  Pour the other half into a small dish, cover it with plastic wrap, and put it in the fridge for serving later.
6. Toss the shrimp in the sauce, then cover it with plastic wrap and refrigerate it for at least 2 hours.
7. When you are ready to make the shrimp, heat the 2 tablespoons olive oil a large skillet over medium-high heat.  Throw in the shrimp and cook them stirring them around for 3 to 4 minutes.  Cook until they are a nice pinky-gold.
8. Serve the shrimp with the remaining chimichurri sauce. 

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