Active Time
45 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 4
© Christina Holmes

How to Make It

Step 1    

In a medium bowl, whisk the parsley with the olive oil, lemon juice, oregano, garlic and crushed red pepper. Season the chimichurri generously with salt and pepper. In a large bowl, toss the shrimp with 1/4 cup of the chimichurri and refrigerate for 30 minutes.

Step 2    

Light a grill or preheat a grill pan. Season the shrimp lightly with salt and pepper and grill over high heat, turning once, until lightly charred and just cooked through, 3 to 4 minutes. Transfer to a plate.

Step 3    

In a large bowl, toss the black-eyed peas with the tomatoes, arugula and 1/4 cup of the chimichurri; season with salt and pepper. Pile the salad on plates, top with the shrimp and serve, passing the remaining chimichurri at the table.

Make Ahead

The chimichurri can be refrigerated overnight. Bring to room temperature before serving.

Suggested Pairing

Warm-climate rosés tend to have juicy, bold fruit that is superb with the sweetness of grilled shrimp.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: shiva9104

Review Body: Good One

Review Rating:

Date Published: 2016-06-16