Recipe courtesy of Giada De Laurentiis
Episode: Rock the Block
Chicken and Shrimp with Pancetta Chimichurri
Total:
50 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
50 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

For Chicken and Shrimp:
For Chimichurri:

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.

Pairs well with Sauvignon Blanc

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