Shrimp with Chimichurri

This is a fantastic meal to serve at a dinner party or for dinner for your family. I like to serve with rice or couscous and some roasted broccoli. You could also serve it over crusty French bread. Total cost is about $10. The recipe comes from Food Network. Hope you enjoy!!




Ingredients

1 lb jumbo shrimp, peeled and deveined
2 Tbsp dried oregano
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
2 Tbsp olive oil
8 oz pancetta, cut into 1/4 inch cubes
3 cloves garlic
1 Cup packed fresh parsley leaves
1/2 Cup fresh oregano leaves or 2 tablespoons dried
1/3 Cup red wine vinegar
1 Cup extra virgin olive oil
3 Tbsp lemon juice
Kosher salt and freshly ground black pepper

Directions
Preheat a grill pan or preheat a gas or charcoal grill.
Season the shrimp with the dried oregano, salt and pepper. Drizzle with olive oil. Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through.
In a small skillet, heat the olive oil over medium high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on paper towels. Set aside.
In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra virgin olive oil, and lemon juice. Pulse until smooth. Season with salt and pepper. Drizzle shrimp with the chimichurri and sprinkle with the pancetta.