Grilled Shrimp with Black-Eyed Peas and Chimichurri

By cindyandmojo

Chef Chris Hastings uses the vibrant South American herb sauce chimichurri as a marinade for these tasty shrimp, and also as a dressing for the black-eyed pea ragù that's served alongside.
Slideshow: Grilled Shrimp Recipes

Ingredients

• 1 cup packed parsley leaves, finely chopped
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons finely chopped oregano
• 2 small garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• Kosher salt
• Pepper
• 20 large shrimp, shelled and deveined
• 2 cups cooked or thawed frozen black-eyed peas
• 2 cups yellow cherry tomatoes, halved
• 2 cups baby arugula

Preparation

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.

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.

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.