Chicken and Shrimp with Pancetta Chimichurri

• 6 (6-ounce) boneless and skinless chicken breast halves
• 1 pound jumbo shrimp, peeled and deveined
• 2 tablespoons dried oregano
• Kosher salt and freshly ground black pepper
• Olive oil, for drizzling
• 2 tablespoons olive oil
• 8 ounces pancetta, cut into 1/4-inch cubes
• 3 cloves garlic
• 1 cup packed fresh parsley leaves
• 1/2 cup fresh oregano leaves or 2 tablespoons dried
• 1/3 cup red wine vinegar
• 1 cup extra-virgin olive oil
• 3 tablespoons lemon juice
• Kosher salt and freshly ground black pepper

1. Preheat a grill pan or preheat a gas or charcoal grill.
2. Season the chicken and shrimp with the dried oregano, salt and pepper.
3. Drizzle with olive oil.
4. Grill the chicken for 5 to 6 minutes each side until cooked through.
5. Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through.
6. In a small skillet, heat the olive oil over medium-high heat.
7. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes.
8. Drain on paper towels.
9. Set aside.
10. In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon juice.
11. Pulse until smooth.
12. Season with salt and pepper, to taste.
13. Slice the chicken diagonally and arrange on a large serving platter with the shrimp.
14. Drizzle with the chimichurri and sprinkle with the pancetta.

chicken breast halves, jumbo shrimp, oregano, kosher salt, olive oil, olive oil, pancetta, garlic, parsley, fresh oregano, red wine vinegar, extravirgin olive oil, lemon juice, kosher salt

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-and-shrimp-with-pancetta-chimichurri-recipe.html (may not work)