Grilled Shrimp with Black-Eyed Peas and Chimichurri Recipe - (4.5/5)

Ingredients

• 1 cup packed parsley leaves, finely chopped
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons finely chopped oregano
• 2 small garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• Kosher salt
• Pepper
• 20 large shrimp, shelled and deveined
• 2 cups cooked or thawed frozen black-eyed peas
• 2 cups yellow cherry tomatoes, halved
• 2 cups baby arugula