For the chimichurri sauce, in a food processor, pulse all the ingredients except olive oil until chopped. Add oil, pulsing the mixture a few more times until combined.
In a pan, over high heat, heat the olive oil and saute shrimp for about 5 minutes or until pink. Add the chimichurri sauce and stir to coat evenly.
Serve over pasta, quinoa, rice or a roasted vegetable salad.
Prep: 20 Mins
Cook: 5 Mins
Serves: 4-6
