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
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.
