Chimichurri Shrimp

Ingredients

• 1 cup finely chopped fresh parsley
• 10 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 4 tablespoons finely chopped fresh oregano
• 4 tablespoons red pepper flakes
• 1 cup olive oil
• 6 tablespoons red wine vinegar
• 2 teaspoon salt
• 2 teaspoon freshly ground black or white pepper
• 2 pound jumbo or large shrimp, peeled and deveined
• 6 tablespoons olive oil
• 2 tablespoon honey
• 2 tablespoon garlic powder
• 4 teaspoons smoked paprika
• 2 teaspoon salt
• 2 teaspoon freshly ground black pepper

Instructions

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