Recipe

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• 6 (6-oz) boneless and skinless chicken breast halves
• 1 lb jumbo shrimp, peeled and deveined
• 2 tbsp dried oregano
• kosher salt and freshly ground black pepper
• olive oil, for drizzling
• 2 tbsp olive oil
• 8 oz pancetta, cut into 1/4-inch cubes
• 3 cloves garlic
• 1 cup packed fresh parsley leaves
• 1/2 cup fresh oregano leaves or 2 tbsp dried
• 1/3 cup red wine vinegar
• 1 cup extra-virgin olive oil
• 3 tbsp 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. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes each side until cooked through. Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through.
• 3 In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on paper towels. Set aside.
• 4 In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon juice. Pulse until smooth. Season with salt and pepper, to taste.
• 5 Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.