Chimichurri Shrimp Bowl

 Fresh herbs, sweet yellow zucchini and shrimp unite for a flavorful experience.

Ingredients

• Black pepper na to_taste

• Garlic 6 cloves

• Honey 2 tablespoons

• Italian Seasoning 1 teaspoon

• Jalapeno 1 count

• Olive Oil 1/2 cup

• Parsley 1/2 cup

• Red Wine Vinegar 3 tablespoons

• Salt na to_taste

• Shrimp 1 pound

• Yellow Squash 2 count

Steps

Step 1) Prepare 2 cups of rice as desired, we recommend using a rice cooker for easy prep, but you can also cook on the stovetop. Add 3 cups of water and rice to a small pan. When at a boil, reduce to low, cover and simmer for 16-18 minutes. Remove from heat and leave covered for 10 minutes to steam.

Step 2) To create a chimichurri sauce, start by finely chopping your parsley, jalapeno (remove seeds), and garlic. Then combine in a small bowl with oil, red wine vinegar, salt and pepper to taste.

Step 3) Prep your squash by cutting the tops and bottoms off then cut in half lengthwise, finally cut the squash into approximately 1/4 inch thick half moons slices.

Step 5) Heat 1-2 tablespoons of oil over medium high heat and add your shrimp and squash. Sauté adding salt and pepper to taste approximately 5-7 minutes until shrimp is almost cooked through and squash is softened. Then add honey and Italian seasoning then turn heat to high to reduce sauce and create a glaze on the shrimp and vegetables, approximately 2-3 minutes.

Step 6) Plate your rice, then shrimp and squash and top with a generous spoonful of chimichurri sauce and enjoy!