chicken & shrimp with pancetta chimichurri

this is by far the best summer dinner party main dish... it's a hit every time. (i'm still trying to pretend it's summer here folks, just go with it). my girlfriend, lisa, brought over spanish rice made with yellow and red cherry tomatoes from her garden. it was simply delicious.
do yourself a favor and make this for special friends.

chicken & shrimp with pancetta chimichurri

1 lb boneless chicken breast
1 lb jumbo shrimp
1/3 c fresh oregano

pancetta chimichurri
8 oz pancetta, 1/4 in cubes
3 cloves garlic, minced
1 c fresh parsley
1/2 c fresh oregano (or 2 tbl dried)
1/3 c red wine vinegar
3/4 c olive oil
3 tbl lemon juice

1. season chicken & shrimp with oregano, salt and pepper. drizzle with olive oil. grill chicken for 5-6 minutes on each side and shrimp for 1-2 minutes on each side.
2. in small skillet, saute pancetta in 2 tbl olive oil until crispy (about 6 minutes). place on a paper towel to drain.
3. combine all other chimichurri ingredients in food processor streaming in olive oil in slowly.
4. serve chicken & shrimp with pancetta on top and drizzled with chimichurri.