INGREDIENTS:

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste

For the Chimichurri Sauce:

• 1 cup parsley leaves, stems removed
• 1 cup cilantro leaves, stems removed
• 1 shallot, chopped
• 1 jalapeno, chopped, optional
• 3 cloves garlic, peeled
• 2 tablespoons fresh oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup red wine vinegar
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup olive oil

INSTRUCTIONS:

1. To make the chimichurri sauce, combine parsley, cilantro, shallot, jalapeno, garlic, oregano, red pepper flakes, red wine vinegar and lime juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
3. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
4. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
5. Serve immediately with chimichurri sauce.