Created by TeresaS on July 20, 2016
Step 1: Mix together first 6 ingredients, creating a chimichurri sauce.
Step 2: Toss half of sauce with the shrimp and set half aside.
Step 3: Thread the shrimp onto skewers and grill for 2-3 minutes per side, or until shrimp turn pearly and opaque (safe internal temperature 145°F).
Step 4: For the cilantro lime rice, combine the chicken stock, garlic, salt and rice in a medium-sized pot.
Step 5: Bring to a boil over medium-high heat, then reduce to a simmer.
Step 6: Cover and simmer 20 minutes or until all liquid has been absorbed.
Step 7: Stir in the cilantro, lime juice, zest and red pepper.
Step 8: Top the cilantro lime rice with the cooked shrimp and finish with a drizzle of the remaining half of the chimichurri sauce. Serve immediately, refrigerating any leftovers.