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Chicken and Shrimp with Pancetta Chimichurri


6 (6-ounce) boneless and skinless chicken breast halves
1 pound jumbo shrimp, peeled and deveined
2 tablespoons dried oregano
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
2 tablespoons olive oil
8 ounces pancetta, cut into 1/4-inch cubes
3 cloves garlic
1 cup packed fresh parsley leaves
1/2 cup fresh oregano leaves or 2 tablespoons dried
1/3 cup red wine vinegar
1 cup extra-virgin olive oil
3 tablespoons lemon juice
Kosher salt and freshly ground black pepper



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