Chicken and Shrimp with Pancetta Chimichurri

Name: Chicken and Shrimp with Pancetta Chimichurri
Yield: 6 to 8 servings
Ingredients: 2 tablespoons plus 1 cup olive oil; 8 ounces pancetta, cut into 1/4-inch dice; 3 garlic cloves; 1 cup packed fresh flat-leaf parsley leaves; 1/2 cup fresh oregano leaves or 2 tablespoons dried; 1/3 cup red wine vinegar; 3 tablespoons fresh lemon juice (from 1 lemon); Salt and freshly ground black pepper; 6 (6-ounce) boneless, skinless chicken breast halves; 1 pound jumbo shrimp, peeled and deveined; 2 tablespoons dried oregano; Salt and freshly ground black pepper; Olive oil, for drizzling

December 20, 2011

Chimichurri is the A1 sauce of Argentina, and no self-respecting steak there would be served without a dose of this herby green sauce. But chimichurri also has a lot in common with an Italian salsa verde, which gave me the idea to pair it with the more delicate combo of chicken and shrimp. I add oregano for a deep earthiness, and crunchy bites of pancetta put it over the top; you’ll want to serve this sauce over everything from broiled fish fillets to sliced tomatoes or even crostini.

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