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
For the Chimichurri Sauce:
- 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
INSTRUCTIONS:
- 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.
Source: Damn Delicious
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