Categories: dinner

Ingredients

• 6 garlic cloves, minced
• 1 bunch parsley, chopped
• 2 Tbsp. chopped oregano
• 1/ 4 cup olive oil
• 2 Tbsp. white wine vinegar
• Salt and pepper, to taste
• 1 lb. WILD CAUGHT SHRIMP, peeled and deveined
• Skewers, soaked in water for 30 minutes
• CILANTRO LIME RICE:
• 11/2 cups chicken stock
• 1 garlic clove, minced
• 1/2 tsp. salt
• 1 cup uncooked basmati rice
• 2 Tbsp. chopped fresh cilantro
• 2 Tbsp. lime juice
• 1/2 Tbsp. lime zest
• 1 red pepper, small dice

Directions

1. Mix together fi rst 6 ingredients, creating a chimichurri sauce. Toss half of sauce with the shrimp and set half aside. Thread the shrimp onto skewers and grill for 2–3 minutes per side, or until shrimp turn pearly and opaque (safe internal temp. 145°F).

2. For the cilantro lime rice, combine the chicken stock, garlic, salt and rice in a medium-sized pot or Dutch oven. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and simmer 20 minutes or until all liquid has been absorbed. Stir in the cilantro, lime juice, zest and red pepper.

3. Top the cilantro lime rice with the cooked shrimp and finish with a drizzle of the remaining half of the chimichurri sauce.

4. Serve immediately, refrigerating any leftovers.

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