Grilled Shrimp with Black Eyed Peas and Chimichurri (gluten free)

Grilled Shrimp with Black Eyed Peas and Chimichurri (gluten free)

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

Directions

  1. In a medium bowl, whisk the parsley with the olive oil, lemon juice, oregano, garlic and crushed red pepper.
  2. Season the chimichurri generously with salt and pepper.
  3. In a large bowl, toss the shrimp with 1/4 cup of the chimichurri and refrigerate for 30 minutes.
  4. 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.
  5. 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.
  6. Pile the salad on plates, top with the shrimp and serve, passing the remaining chimichurri at the table.