Roasted Shrimp and Red Pepper Chimichurri

 
Chimmichurrie is a traditional sauce that is usually paired with grilled meats and fish, and it is so delicious. I wanted to make a spin on a Chimichurri, and as it is still the middle of winter in Canada, access to an outdoor barbecue is relatively impossible. The next best thing in my mind is baking the shrimp, and what better way to get that lovely charred flavour than allowing the shrimp to roast shell on at a high temperature in the oven. The shells of the shrimp are so delicate that they start to blister and brown at such a high heat, which also leaves the meat of the shrimp juicy, tender and delicious. This is by no means a traditional Chimichurri, but paired with the roasted shrimp, the flavours are to die for and you’ll feel like it’s summer in your mouth, even though it’s still cold outside…

Ingredients for the shrimp:
▪ 30 shell on shrimp
▪ 1 tsp garlic salt
▪ zest of one lemon
▪ 1 tsp avocado oil (or your favourite cooking oil)

Ingredients for Chimichurri:
▪ 1/2 cup cilantro, minced
▪ 2 roasted red peppers, diced
▪ 2 cloves garlic, minced
▪ 1 small shallot, diced
▪ 2 tbsp red wine vinegar
▪ 1/4 cup olive oil
▪ sea salt, to taste
▪ 1/2 tsp crushed red pepper flakes

Directions:
▪ Preheat oven to 450 degrees.
▪ Place shrimp on a lined baking sheet. Drizzle on avocado oil and sprinkle with garlic salt and lemon zest. Bake at 450 for 10-12 minutes, until shrimp are opaque, pink and shells are slightly caramelized.
▪ For the Chimichurri, combine all diced and minced ingredients into a mixing bowl. Top cilantro, garlic, shallots and roasted peppers with olive oil, red wine vinegar and crushed red pepper flakes. Mix well to combine, taste and season with salt to taste. Allow sauce to sit for 10 minutes, this will allow the flavours to combine and infuse.
▪ Once shrimp are out of the oven place them on a serving plate and drizzle with Chimichurri. Enjoy this dish hot or cold.

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