Chicken and Shrimp with Pancetta Chimichurri

By AprilAbrantes

Ingredients

• 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

Details

Servings 6
Preparation time 20mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

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.