I cooked some'en:Chicken&shrimp chimichurri

Did a little cooking after church today as don't have to be to work till 16:00 tomorrow!!! :woohoo: Was watch'en Giada yesterday and saw her cook'en this and thought it would work well on the Egg.


For Chicken and Shrimp:
6 (6-ounce) boneless and skinless chicken breast halves
1 pound jumbo shrimp, peeled and deveined
2 tablespoons dried oregano
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
For Chimichurri:
2 tablespoons olive oil
8 ounces 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 tablespoons lemon juice
Kosher salt and freshly ground black pepper
Directions
Preheat a grill pan or preheat a gas or charcoal grill.

Season the chicken and shrimp with the dried oregano, salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes each side until cooked through. 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, to taste.

Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta

The trick to this cook is have everything ready to go and preseasoned before cooking so everything is hot. Total cook time for all about 30 min. so have your chimichurri ready. Wife fried up a little fresh okree on the side!