Grilled Chimmichuri Shrimp Salad with Blackeyed Peas and Arugula

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As we slowly move into the warmer months I’m craving more lighter, healthier, veggie rich meals. What do you think of an Argentinian sauce tossed with Brazilian inspired ingredients. Dosent it sound delicious, well it is. My salads by no means are measly greens with a heavy dressing, oh no. This salad is loaded with good lean proteins, seasonal veggies and lots of dark greens. Here we have quick skillet seared shrimps tossed together with greens, blackeyed peas, tomatoes, avocado, heart of palm and the most deliciously addicting chimmichuri. If you’re looking for something fun and different I urge you to try this salad. It’s a simple salad to toss together for a quick lunch or light dinner with some toasty bread.

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Grilled Shrimp Chimmichuri with Black-Eyed Peas SERVES 4

Ingredients

• 1 lb sustainable large shrimp, shelled and deveined
• 2 cups freshly cooked or thawed frozen black-eyed peas
• 2 cups cherry tomatoes, halved
• 4 cups organic baby arugula
• 1 large avocado diced
• CHIMMICHURI SAUCE
• 1.5 cup packed parsley leaves, finely chopped
• ½ cup extra-virgin olive oil
• 2-3 tablespoons red wine vinegar
• 2 tablespoons finely chopped oregano
• 2 small cloves garlic, minced
• ¼ teaspoon crushed red pepper
• sea salt and cracked black Pepper

INSTRUCTIONS

1. In a medium bowl, mix the parsley with the extra v. olive oil, red wine vinegar, oregano, garlic and crushed red pepper. Season the chimmichuri with sea salt and black pepper.
2. Heat a skillet or grill pan. Season the shrimp lightly with sea salt and pepper and grill over high heat, turning once, until lightly charred and just cooked through, about 3 to 4 minutes. In a large bowl, toss the warm shrimp with 1/4 cup of the chimmichuri and refrigerate for 30 minutes.
3. In the shrimp bowl, add the black-eyed peas, tomatoes, heart of palm and a little extra chimmichuri sauce, toss to coat evenly.
4. Season with sea salt and black pepper. Add the arugula and avocado. Pile the salad on plates, top with the chimmichuri marinated shrimp mix and serve. Drizzle extra chimmichuri if needed or at the table.