Ingredients
1 large bunch cilantro, stems removed
1/2 bunch flat-leaf parsley, stems removed
3 garlic cloves, minced
Juice of 3 limes
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup olive oil
3 pounds raw jumbo shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons heavy cream
Lime-herb rice (recipe below)
Instructions
1. Place the cilantro, parsley and garlic into the bowl of a food processor. Pulse until chopped. Transfer to a bowl and stir in lime juice, cumin, cayenne pepper, and olive oil.
2. Place the shrimp in a separate bowl and pour half of the chimichurri sauce over them. Stir to coat the shrimp. Cover bowl and refrigerate for 2 hours.
3. Remove shrimp from the fridge. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp to the pan. Cook, stirring frequently, for 3-4 minutes or until the shrimp turn pink. Cut into one to make sure it has cooked all the way through.
4. In a saucepan, combine the remaining chimichurri and heavy cream. Cook over low-medium heat and stir. Once the sauce has heated, remove and pour over shrimp. Serve with lime-herb rice