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Cinco de Mayo: Chimichurri Shrimp

Source of Recipe


From "The Pioneer Woman Cooks: A Year of Holidays"



List of Ingredients



• Chimichurri Sauce:
  
• 1 large bunch cilantro, stems removed
  
• 1/2 bunch flat-leaf parsley, stems removed
  
• 3 cloves garlic
  
• Juice of 3 limes
  
• 1 tsp ground cumin
  
• 1/4 tsp cayenne pepper
  
• 1 tsp salt
  
• 1/2 cup olive oil
  
• .
  
• Shrimp:
  
• 3 pounds raw jumbo shrimp, peeled and deveined, tails off
  
• 2 Tbsp olive oil
  






Instructions



1. Fill a blender or food processor with the cilantro and parsley, then add the garlic, lime juice, cumin, cayenne, and salt. Place the lid on the blender, then remove the center piece. With the blender on low, drizzle in the olive oil and blend until the chimichurri is totally puréed and somewhat smooth.
   
   
2. Place the shrimp in a 2-quart baking dish and drizzle in half of the chimichurri sauce. Pour the other half into a small dish, cover it with plastic wrap, and put it in the refrigerator for serving later. Toss the shrimp in the sauce, then cover it with plastic wrap and refrigerate it for at least 2 hours.
   
   
3. When you're ready to make the shrimp, heat the olive oil in a large skillet over medium-high heat. Toss in the shrimp and cook them, stirring them around, for 3 to 4 minutes, or until they're a nice pinky-gold. Serve the shrimp with the remaining chimichurri sauce.
   
   Serves a crowd.