Seafood season is here and Rainforest is serving up delicious recipes for you to enjoy. Whether you’re going meat-free for Lent, embracing a healthier lifestyle or seeking quick and convenient weekday meals, there is something for everyone.

Serves: 4-6

Prep time: 30 minutes

Cooking time: 15 minutes

Ingredients:

For the shrimp

(2) 454g jumbo shrimp

1/4 cup Rainforest green seasoning

2 tbsp garlic, minced

For the chimichurri sauce

3/4 packed cup cilantro leaves

3/4 packed cup flat-leaf parsley leaves

1/2 cup extra virgin olive oil

1/2 tbsp red wine vinegar

1 tbsp garlic, minced

1 tsp salt

1/4 tsp red pepper flakes

1/2 tbsp white sugar

1/3 cup chopped scallion

Method

1. Marinate the shrimp with the rest of the shrimp ingredients and set aside in the fridge to marinate (preferably for a few hours).

2. In a food processor add all of the chimichurri ingredients except the chopped scallion then pulse until the cilantro and parsley have been chopped well. Be careful not to over-pulse the mixture.

3. Add the chimichurri mixture to a small serving bowl then mix in the scallion and set aside.

4. Roast the shrimp for 12 minutes.

5. Add the roasted shrimp and chimichurri to a large bowl and toss until well-combined.

Photos courtesy of Rainforest

Chimichurri Shrimp (Photo courtesy of Rainforest)