• Place the Creamer potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until the potatoes are just tender (but not too soft) when pierced with a fork, 15 to 20 minutes. Drain.
• In a medium bowl, toss the shrimp with 1 ½ teaspoons olive oil, ¼ teaspoon salt and ¼ teaspoon pepper.
• Preheat the oven to 425 degrees F. Lightly coat a baking sheet with olive oil spray.
• Arrange the potatoes on the prepared baking sheet. Partially smash each potato with the back of a fork. Brush the potatoes with 1 tablespoon olive oil. Sprinkle ¼ teaspoon and ¼ teaspoon pepper over the potatoes.
• Roast the potatoes until they are starting to brown, 12 to 15 minutes.
• Set aside 3 tablespoons of the chimichurri sauce for drizzling later. Spoon the rest of the chimichurri over the potatoes, then scatter the shrimp over the potatoes.
• Return the potatoes and shrimp to the oven and cook until the shrimp are just cooked through, about 5 minutes. Take care not to overcook the shrimp.
• Spoon the rest of the chimichurri sauce over the shrimp and potatoes. Serve.

The Chimichurri Sauce:

• In a food processor, pulse the parsley, garlic, oregano, red wine vinegar and salt until the parsley is finely chopped, scraping down the sides as needed. Transfer to a bowl and stir in the olive oil.