Preparation Steps

• In a medium bowl, combine parsley, cilantro, minced garlic, red wine vinegar, dried oregano, and red pepper flakes (if using).
• Gradually whisk in the olive oil until well combined. Season with salt and black pepper to taste.
• Add the peeled and deveined shrimp to the bowl with the chimichurri sauce. Toss to coat evenly. Let marinate for at least 10 minutes.
• Preheat your grill to medium-high heat.
• Thread the shrimp onto skewers if using (this makes grilling easier and prevents them from falling through the grates).
• Grill the shrimp for 2-4 minutes per side, or until pink and cooked through. Avoid overcooking.
• Serve immediately, drizzled with any remaining chimichurri sauce.