NUTRITION

SERVINGS

INGREDIENTS

8 oz Argentine shrimp

1.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup fresh parsley

1 tbsp fresh oregano

2 cloves garlic

1 tbsp red wine vinegar

0.13 tsp red pepper flakes

0.5 cup cooked quinoa

1 cup asparagus spears

PREPARATION

• 1

  To make the chimichurri, finely mince the parsley, oregano, and garlic, then whisk them in a small bowl with the red wine vinegar, red pepper flakes, and 0.5 tablespoon of the olive oil.

• 2

  Pat the Argentine shrimp dry with a paper towel and toss them in a medium bowl with 0.5 tablespoon of the olive oil, half of the sea salt, and the black pepper.

• 3

  Toss the asparagus spears with the remaining 0.5 tablespoon of olive oil and the remaining sea salt.

• 4

  Preheat a grill or cast-iron grill pan over medium-high heat and cook the shrimp for 2 minutes per side until charred and opaque.

• 5

  Grill the asparagus alongside the shrimp for 4-5 minutes, turning occasionally until tender and lightly blistered.

• 6

  Serve the grilled shrimp and asparagus over a bed of warm quinoa and finish by drizzling the fresh chimichurri sauce over the entire plate.