For a flavorful spring dish, this is hard to beat! Packed with herbs and shrimp, this fresh, tasty dinner is a winner that’s perfect for special occasions or any night when you want a delicious dish in record time.
Prepare rice according to package directions.
Meanwhile, in a food processor, pulse parsley, cilantro, olive oil, garlic, red wine vinegar, chili pepper, salt and pepper until combined; stir in shallot. Set aside.
Toss shrimp with half the of the chimichurri in a medium bowl. Heat oil in a grill pan over medium-high heat. Cook shrimp for 2-3 minutes per side, or until pink and cooked through.
Serve cooked shrimp over rice. Drizzle remaining chimichurri over top.
Play around with flavor by adding your favorite herbs to the chimichurri. Try using basil, mint, fresh oregano or green onion.