Shrimp Chimichurri & Rice Pilaf



For the Chimichurri sauce:
1 cup cilantro, tightly packed
1 cup flat-leaf Italian parsley, tightly packed
1 cup diced red onion
2 tsp minced garlic
juice from 1 a lemon
2 Tbsp red wine vinegar
pinch of salt + pepper + red pepper flakes
1/2 cup olive oil

Rice Pilaf:
1 Tbsp olive oil
2 tsp butter
2/3 cup orzo
1/4 tsp salt
1/4 tsp black pepper
1/2 cup long grain white rice (I used Royal’s Basmati Rice)
2 3/4 cup no salt added chicken stock
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried parsley
1/4 turmeric

Cooking the shrimp:
1 Tbsp olive oil
2 pounds of large, raw shrimp, peeled and de-veined