Crevettes au chimichurri

Ingrédients

• 1 lb large shrimp (peeled, deveined and tails-on)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/2 cup fresh parsley (finely chopped)
• 2 garlic cloves (finely minced)
• 1 tbsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt (adjust to taste)
• 2 tbsp red wine vinegar
• 1/3 cup olive oil (extra virgin)
• 1-2 tbsp very finely minced red onion (optional)

Préparation

1. 1

   Make the chimichurri first. Combine finely chopped parsley, garlic, oregano, red pepper flakes, and salt. Add finely chopped red onion here if using. Then stir in the vinegar and olive oil. Let it sit for at least 15 minutes before using; this is what gives it that deep, authentic flavor.

2. 2

   Pat the shrimp dry with paper towels, then toss with olive oil, salt, pepper, paprika, and red pepper flakes.

3. 3

   Heat a skillet over medium-high heat. Cook the shrimp 1.5 to 2 minutes per side until pink and lightly golden. Pull them off the heat as soon as they're done because overcooked shrimp turns rubbery fast.

4. 4

   Toss the shrimp with half the chimichurri right after cooking and spoon extra chimichurri over the top just before serving.