Put in a non-reactive bowl with 1 - 2 tbsp of Red, Authentic or Spicy Chimichurri to liberally coat shrimp.
(I like it best with Red).
Allow shrimp to rest for at least 30 minutes, preferably an hour in the fridge.
Allow to come to room temperature (10 to 15 minutes)
Heat a skillet over medium high heat. When hot, toss in shrimp with chimichurri. No need for any extra oil!
Saute' for 2 to 3 minutes on each side until shrimp is white and firm to the touch.
Be careful not to overcook or shrimp will be rubbery!