Put in a non-reactive bowl with 1 - 2 tbsp of Red Chimichurri to liberally coat shrimp.
Marinate for 2 or 3 hours 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!
Mash up two ripe avocados with a heaping tablespoon of red chimichurri (or to taste)
Dab a round tortilla chip with avocado chimichurri mix. Cut shrimp into thirds or halves, put in middle of avocado dollop and serve.