Recipe courtesy of Giada De Laurentiis
Episode: Rock the Block
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Chicken and Shrimp with Pancetta Chimichurri
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
50 min
Prep:
20 min
Cook:
30 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

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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