Chimichurri Shrimp

Ingredients

• Chimichurri Sauce
• ½ packed cup fresh cilantro (stems and leaves)
• ½ packed cup fresh parsley (stems and leaves)
• 2 Tbsp fresh lemon juice
• ¼ cup extra virgin olive oil
• 1 garlic clove chopped
• ¼ tsp Farm Boy™ Organic Crushed Chili Peppers
• 1 Tbsp chopped jalapeño pepper
• ½ tsp salt or to taste
• Shrimp
• 1 bag Farm Boy™ Raw 31/40 Shrimp thawed, peeled (tails left intact)
• 1 Tbsp extra virgin olive oil
• salt and pepper to taste
• 2 cups cooked Farm Boy™ Basmati Rice (from 2/3 cups raw)

Directions

1. For the Chimichurri Sauce: In a blender or food processor, place cilantro, parsley, lemon juice, olive oil, green onion, garlic, Farm Boy™ Organic Crushed Chili Peppers, jalapeño chili, and salt. Pulse until mixture is evenly processed, but not completely smooth. Set aside.
2. For the Shrimp: Dry Farm Boy™ Raw 31/40 Shrimp with paper towels and season with salt and pepper to taste.
3. Preheat a large skillet over medium heat. Add 1 Tbsp extra virgin olive oil and place shrimp in one layer without crowding. If necessary, do this in batches. Cook for 1 minute, then flip to cook the second side, for 1 minute.
4. Remove shrimp from skillet and place in a large bowl. Add half of the chimichurri sauce and toss well.
5. Serve over warm Farm Boy™ Basmati Rice and drizzle with more chimichurri sauce.