Step 1

Heat oil in a large skillet over medium high heat. Add shrimp, and saute for 5 minutes. Turn heat down to medium low.

Step 2

Make the Chimichurri Sauce. In a food processor, place garlic and onion, and pulse several times until chopped. Add cilantro ( stems are fine) and Italian parsley ( again, thin stems are fine), pulse again until chopped. Add oil, lime juice, smoked paprika (optional) and salt. Pulse until combined. Set aside in small serving bowl.

Step 3

When shrimp are done, gently toss with ½ of the chimichurri sauce. (Trust me you will find other uses for the remainder…like on eggs, avocado toast, veggies or grilled chicken or fish ).

Step 4

Serve over rice, cauliflower rice, pasta, Everyday Quinoa or as an appetizer with mini forks.