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Ingredients
Chimichurri Sauce:
1 cup parsley leaves
1 cup basil leaves
1/2 cup cilantro leaves
1/3 cup extra virgin olive oil
1 garlic clove
2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
1 teaspoon salt
Shrimp:
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 pounds large shrimp (about 30), peeled and deveined
1 tablespoon canola oil
Instructions
1 cup parsley leaves
1 cup basil leaves
1/2 cup cilantro leaves
1/3 cup extra virgin olive oil
1 garlic clove
2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
1 teaspoon salt
Shrimp:
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 pounds large shrimp (about 30), peeled and deveined
1 tablespoon canola oil
1. To make the chimichurri sauce, combine parsley, basil, cilantro, olive oil, garlic, lime juice, vinegar, cumin and salt in a blender; purée.
2. For the shrimp, combine cumin, cayenne and salt in a bowl; add shrimp and toss.
3. Heat oil in a large nonstick pan over medium-high heat. Working in batches to avoid crowding, cook shrimp 2 to 3 minutes per side or until just opaque. Transfer to a large platter and let cool in a single layer. Serve with chimichurri sauce. Serves 6.
2. For the shrimp, combine cumin, cayenne and salt in a bowl; add shrimp and toss.
3. Heat oil in a large nonstick pan over medium-high heat. Working in batches to avoid crowding, cook shrimp 2 to 3 minutes per side or until just opaque. Transfer to a large platter and let cool in a single layer. Serve with chimichurri sauce. Serves 6.
