First Step: MARINATE THE SHRIMP

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the olive oil, red wine vinegar, garlic, parsley, cilantro (if using), oregano, smoked paprika, red pepper flakes, salt, and pepper. Mix everything together until well combined. The sauce should be vibrant and fragrant with a strong herby and garlicky scent.
2. Marinate the Shrimp: Add the shrimp to the chimichurri sauce and toss to coat. Let the shrimp marinate for at least 10 minutes, or up to 30 minutes for more intense flavor. If you’re in a rush, 10 minutes is fine, but the longer they marinate, the better the flavor will be absorbed.
3. Preheat the Pan: While the shrimp marinates, heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil to the pan to prevent the shrimp from sticking.

Second Step: COOK THE RICE

1. Rinse the Rice: Rinse the basmati rice under cold water to remove excess starch. This helps the rice cook more evenly and prevents it from becoming too sticky.
2. Cook the Rice: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed rice and sauté for 1-2 minutes to lightly toast the rice and bring out its flavor. Then, add 2 cups of water or vegetable broth and a pinch of salt. Bring the mixture to a boil.
3. Simmer the Rice: Once the liquid comes to a boil, reduce the heat to low, cover the pan, and let the rice cook for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove the pan from the heat and let the rice sit, covered, for 5 minutes before fluffing it with a fork.

Third Step: COOK THE SHRIMP

1. Cook the Shrimp: Once the shrimp has marinated, add them to the preheated skillet or grill pan. Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
2. Transfer to a Plate: Once the shrimp are cooked, transfer them to a plate and set aside while you prepare the dish for serving.

Fourth Step: MAKE THE TZATZIKI SAUCE

1. Prepare the Cucumber: Grate or finely chop the cucumber and place it in a clean kitchen towel or paper towels to remove excess moisture. This step ensures that the tzatziki isn’t watery.
2. Mix the Tzatziki Sauce: In a small bowl, combine the Greek yogurt, grated cucumber, dill, garlic, lemon juice, olive oil, salt, and pepper. Stir until everything is well combined. Taste and adjust the seasoning if needed, adding more salt, lemon juice, or dill to suit your preference.

Fifth Step: ASSEMBLE AND SERVE

1. Plate the Dish: On each plate, serve a portion of rice as the base. Top the rice with the chimichurri shrimp, arranging them in a colorful pattern. Drizzle a generous amount of tzatziki sauce over the shrimp and rice, or serve it on the side for dipping.
2. Garnish: If desired, garnish the dish with fresh parsley or cilantro for added color and flavor. Add lemon wedges on the side for an extra burst of citrus, and sprinkle with olives for an additional Mediterranean touch.
3. Serve and Enjoy: Serve the Chimichurri Shrimp with Rice and Tzatziki immediately, and enjoy the combination of bold, smoky flavors with the cool creaminess of the tzatziki.