Arugula Salad with Grilled Shrimp & Chimichurri Sauce

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https://pkuatm.org/2024/05/13/4n87hs989

https://www.vertaglia.com/2y572wt9 I love the idea of a raw sauce to top meat and fish. Mine was grilled shrimp and Mr. J had steak tips. The arugula salad had avocado, cucumbers, and tomatoes. I’ll have to keep the idea of chimichurri around the next time I have handfuls of fresh herbs leftover from something!

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https://domainebregeon.com/1ow6h5v The Three Bite Rule - Grilled Shrimp w/ Chimichurri Sauce

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Ingredients:

source url 1 cup flat parsley https://annmorrislighting.com/noiw8h17w 1/2 cup cilantro https://discovershareinspire.com/2024/05/m9mm91tnp 1/4 cup red wine vinegar https://yplocal.us/e7gegf8u8 1 tsp garlic, minced see pinch crushed red pepper 1/2 tsp cumin
1/2 olive oil
shrimp/steak
2 cups arugula
1 cup mixed greens
1 avocado
1 tomato, chopped
1/2 cucumber, chopped

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Directions:

https://annmorrislighting.com/vuzu77y Preheat the grill.
In a blender or food processor, combine the parsley, cilantro, red wine vinegar, crushed red pepper, cumin, salt, pepper, and stream in the olive oil. Taste and add in more oil/vinegar as needed. Keep at room temperature until ready to serve.
The Three Bite Rule - Grilled Shrimp w/ Chimichurri Sauce
Grill the steak/shrimp.
Toss together the arugula, avocado, tomato, and cucumber.
The Three Bite Rule - Grilled Shrimp w/ Chimichurri Sauce
Toss with some salad dressing. Add the grilled steak/shrimp and spoon some chimichurri sauce over the top.
The Three Bite Rule - Grilled Shrimp w/ Chimichurri Sauce
I liked the fresh-herby flavor of the chimichurri. I found it a strong so I made sure there was some on each shrimp, but I wasn’t trying to dress the salad with it. I used some creamy caesar dressing for the salad. I thought a more fatty-peppery dressing was good to contrast the chimichurri sauce.

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