1 cup fresh parsley

1/4 cup fresh cilantro

2 tbsp fresh oregano

1/3 cup good-quality oil

2 garlic cloves, crushed

1/2 tsp ground cumin

1/2 tsp salt

1 lb shrimp, defrosted, peeled and deveined

1 cup uncooked whole grain wild rice mix (or grain of choice)

1 3/4 cups water

12-16 oz roasted red peppers, diced

1/2 cup fresh basil leaves, chiffonade

2 garlic cloves, minced

1/2 tsp sea salt

Freshly ground black pepper, to taste

Handful fresh arugula

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Prepare the chimichurri: Blend parsley, cilantro, oregano, oil, crushed garlic, cumin, and salt in a food processor until combined. Set aside.
Marinate the shrimp: Toss defrosted shrimp with about 1/2 cup of chimichurri. Cover and refrigerate for up to 1 hour.
Cook grains according to package instructions using water. Set aside.
Make the red pepper salad: Mix roasted red peppers, basil, minced garlic, sea salt, and black pepper in a bowl. Set aside.
Grill shrimp over high heat for 2-3 minutes per side until pink and opaque. Alternatively, cook on stovetop in a hot pan.
Assemble bowls: In each of 4 bowls, add a handful of arugula, then top with 1/4 of the grains, red pepper salad, and grilled shrimp. Serve warm or at room temperature.

Cooked components can be stored separately in the fridge for meal prep.
Shrimp can be cooked indoors if grilling isn’t possible.
Customize with avocado, grilled vegetables, or your choice of grains or protein.