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Last week was crazy, but I still got a few precious minutes of tv time. And how did I fill it? Food Network, of course!

I was watching Giada de Laurentiis do a picnic menu, and thought her Chicken and Shrimp with Pancetta Chimichurri sounded like a great recipe for the grill this weekend. I prepped the chicken and shrimp, and got started on the chimichurri early in the day, and went to taste the chimichurri to make sure it was good. Not such a fan. I found it very acidic. To salvage the chimichurri, I decided to use it as a marinade instead of as a post-grill sauce. This ended up working out great – the chicken and shrimp were flavorful and moist (definitely use fresh herbs for this marinade and not dried herbs).

Serving Suggestion: I would recommend serving this with a flavorful tomato or fruit salsa.

Herb Grilled Chicken & Shrimp Marinade

Adapted from Giada de Laurentiis

Yields enough marinade for 2 lb. shrimp and 2 lb. chicken

Ingredients:

  • 3 cloves garlic, minced
  • 1 c. fresh parsley leaves
  • 1/2 c. fresh oregano leaves
  • 1/3 c. red wine vinegar
  • 1 c. extra-virgin olive oil
  • 3 Tbs. lemon juice
  • kosher salt (to taste)
  • ground black pepper (to taste)

Combine all ingredients in a food processor, pulsing until smooth.

Marinate chicken and/or shrimp for 2+ hours before grilling.

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