1 large bunch cilantro, stems removed
1/2 bunch flat-leaf parsley, stems removed
3 garlic cloves, minced
Juice of 3 limes
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup olive oil

3 pounds raw jumbo shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons heavy cream

Lime-herb rice (recipe below)

Place the cilantro, parsley and garlic into the bowl of a food processor. Pulse until chopped. Transfer to a bowl and stir in lime juice, cumin, cayenne pepper, and olive oil. Place the shrimp in a separate bowl and pour half of the chimichurri sauce over them. Stir to coat the shrimp. Cover bowl and refrigerate for 2 hours. Remove shrimp from the fridge. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp to the pan. Cook, stirring frequently, for 3-4 minutes or until the shrimp turn pink. Cut into one to make sure it has cooked all the way through. In a saucepan, combine the remaining chimichurri and heavy cream. Cook over low-medium heat and stir. Once the sauce has heated, remove and pour over shrimp. Serve with lime-herb rice

Lime-Herb Rice

1 1/2 cups long-grain rice
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
Juice of 2 limes
1/2 cup parsley
1/2 cup cilantro
1/2 cup pine nuts

Bring 3 cups of water and 1/2 a teaspoon kosher salt to a boil. Add the rice, cover, and reduce heat to a simmer. Cook for 18 minutes. Take the lid off and let sit for 5 minutes. While the rice is resting, place the parsley, cilantro, and garlic cloves into the bowl of a food processor. While running the food processor, drizzle in the olive oil and lime juice. Season with the remaining salt. Lightly toast the pine nuts in a pan, making sure not to burn them. Toss the rice with the herb mixture. Stir in the toasted pine nuts.