INGREDIENTS
1 lb. medium shrimp, peeled and deveined
2 TBSP. olive oil
3 cloves garlic, minced
Kosher salt
Freshly ground black pepper, to taste
Chimichurri Sauce
1 cup parsley leaves, stems removed
1 cup cilantro leaves, stems removed
1 shallot, chopped
1 jalapeno, chopped
4 cloves garlic, peeled
2 TBSP. fresh oregano
1/2 tsp. crushed red pepper flakes
1/2 cup red wine vinegar
Juice of 1 lime
Kosher salt
Freshly ground black pepper, to taste
1/2 cup olive oil
DIRECTIONS
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.
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.
