The easiest, most simple 20-minute dish you will ever make. And this can be served either as an appetizer or light dinner!
Ingredients
1poundmedium shrimp, peeled and deveined
2tablespoonsolive oil
2clovesgarlic, minced
Kosher salt and freshly ground black pepper, to taste
For the chimichurri sauce
1cupparsley leaves, stems removed
1cupcilantro leaves, stems removed
1shallot, chopped
1jalapeno, chopped, optional
3clovesgarlic, peeled
2tablespoonsfresh oregano
½teaspooncrushed red pepper flakes
½cupred wine vinegar
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
½cupolive 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.