Chimichurri Shrimp Recipe

Ingredients

1/2 Cup Olive Oil

1/3 Cup Red Wine Vinegar

1/2 Cup Onion (finely chopped)

1 Teaspoon Garlic

1/3 Cup Parsley

1 Teaspoon Oregano

1/4 Teaspoon Cayenne (or to taste)

1 1/2 Teaspoon Salt

1 Teaspoon Black Pepper

2 Pounds Large Shrimp, Peeled

Preparation

Throw First 9 ingredients in blender, puree 10 seconds. Let stand at room temperature for 2 hours or so. Warm barbeque medium - high. Toss peeled Shrimp with 4 tablespoons of Chimichurri sauce. Skewer shrimp and barbeque until pink. Use the rest of the Chimichurri sauce over the Shrimp and rice.