Grilled Shrimp with Chimichurri Orzo

Season the shrimp with salt and pepper and set aside.

Prepare the chimichurri sauce. In a food processor or blender, add all the ingredients except olive oil. Pulse several times. Stream in the olive oil and blend until the items have fully incorporated. More olive oil can be added if a smoother, loose texture is desired. Check for seasonings and add salt and pepper as needed. Refrigerate until ready to be used. (Chile amounts can be adjusted based on heat level preference.)

Bring a grill pan to medium high heat. Cover the pan with cooking spray and grill the shrimp about 1-2 minutes per side. Transfer the shrimp to a plate and set aside.

Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 8-10 minutes. Drain well.

In a large bowl, toss together the orzo, shrimp and ½ cup of the chimichurri sauce at a time. (Add additional sauce as needed.) Plate and garnish with additional cilantro.