How to make
Chimichurri is a liquid, runny sauce, very famous in South America.
It is used to accompany mainly red meats, but it is also wonderful as a dressing for salads or for marinades for seafood, fish, and poultry.
In this recipe, we will use it in the latter way. Here's how to prepare it:
Parsley, garlic, and hot pepper are crushed in a mortar or ground not too finely in a chopper. They can also be chopped by hand as a last resort.
Add the oregano, thyme, red pepper, and salt, and pour the vinegar and olive oil. If you want to dilute it add more, if not - leave it thicker.
You can grind all the ingredients in a chopper or blender and the sauce will slightly emulsify. Manual crushing in a mortar has the same effect when all the products are together. Try it and decide how you like it best.
It is better to leave the finished sauce to stay in the fridge for at least a day, but if you are in a hurry, it is not fatal to use it immediately.
Roast the shrimp in a hot pan with a little salt and olive oil. When they turn from gray to orange-red, remove them immediately, they cook very quickly and any excess over time will make them dry.
When the shrimp are ready in a pan, let them cool slightly, just enough so that they don't burn you, and peel them.
Put 4-5 peeled shrimps in small elegant plates, if they are small, maybe add more shrimp.
Drizzle with the aromatic sauce and serve with lemon slice the shrimp in Chimichuri sauce.
Enjoy your meal!
