Elevate your shrimp dish with a chimichurri marinade and garnish! Parsley, red wine vinegar, garlic, and oregano make these shrimp sing!

Ingredients

• 1 pound head-on shrimp, deveined using the top incision method, shell on, and slit down the middle for presentation.

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

  Chimichurri

• 1 cup fresh parsley, finely chopped

• ⅓ cup olive oil

• 2 tablespoons red wine vinegar

• 4 garlic cloves, minced

• 1 teaspoon dried Mediterranean oregano

• ½ teaspoon red chili flakes

• Salt and pepper, to taste

Directions

1. Prepare the chimichurri by mixing parsley, olive oil, red wine vinegar, garlic, oregano, chili flakes, salt, and pepper in a bowl. Divide into two portions—one for marinating and one for garnishing.

2. Devein the shrimp using the top incision method, keeping the head and shell intact. Make a slit down the back of the shrimp for presentation.

3. Marinate the shrimp in half of the chimichurri for 30 minutes in the refrigerator. Reserve the remaining chimichurri for later.

4. Heat olive oil in a skillet over medium-high heat until shimmering. Add butter and allow it to melt.

5. Sear the shrimp for 3–4 minutes per side until the shells are lightly charred and the shrimp are cooked through. Avoid overcooking.

6. Transfer the shrimp to a serving plate and drizzle with the reserved chimichurri.

7. Garnish with additional parsley or a sprinkle of chili flakes, if desired. Serve immediately.