Chimichurri Shrimp Skillet

• 2 cups uncooked instant rice
• 3 cups packed fresh parsley sprigs
• 1/2 cup olive oil
• 2 tablespoons lime juice
• 4 garlic cloves, halved
• 2 teaspoons red wine vinegar
• 1-1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1 pound uncooked large shrimp, peeled and deveined
• 1 cup chopped sweet red pepper
• 1 medium onion, chopped
• 1-1/2 cups seedless red grapes, halved

1. Cook rice according to package directions. Meanwhile, in a food processor, combine the parsley, oil, lime juice, garlic, vinegar, cumin, salt, oregano and pepper; cover and process until blended.
2. In a large skillet, saute shrimp in 1/4 cup parsley mixture for 3-4 minutes or until shrimp turn pink; remove and keep warm.
3. In the same skillet, saute red pepper and onion in 1/4 cup parsley mixture until tender. Stir in the shrimp, rice, grapes and remaining parsley mixture; heat through.

rice, parsley sprigs, olive oil, lime juice, garlic, red wine vinegar, ground cumin, salt, oregano, pepper, shrimp, sweet red pepper, onion, red grapes

Taken from www.tasteofhome.com/recipes/chimichurri-shrimp-skillet/ (may not work)