Roasted Shrimp and Peppers with Chimichurri Recipe | Valerie Bertinelli

Ingredients

• 1 1/2 cups loosely packed fresh flat-leaf parsley leaves (from 1 large bunch), finely chopped
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh oregano leaves, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1 small shallot, finely chopped
• 1 small clove garlic, minced
• Kosher salt
• 1 1/4 pounds peeled and deveined jumbo shrimp, with the tail and final segment attached
• 1/2 teaspoon ground coriander
• 2 tablespoons olive oil
• 8 ounces mixed color baby bell peppers