1. Prepare the chimichurri sauce

In a medium mixing bowl, combine the parsley, cilantro, garlic, olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper. Stir well until the mixture is fully combined. Adjust seasoning to taste, adding more salt or lemon juice if needed. Set aside to let the flavors meld while preparing the shrimp.

2. Season the shrimp

Pat the shrimp dry with a paper towel to remove excess moisture. Toss the shrimp in olive oil, salt, and black pepper, ensuring they are evenly coated.

3. Cook the shrimp

• Grill method: Preheat a grill or grill pan over medium-high heat. Lightly grease the surface to prevent sticking. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
• Skillet method: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until fully cooked.

4. Toss shrimp in chimichurri sauce

Once the shrimp are cooked, transfer them to a large mixing bowl. Add about half of the chimichurri sauce and toss to coat the shrimp evenly. Reserve the remaining chimichurri for drizzling or serving on the side.

5. Serve

Arrange the chimichurri shrimp on a platter and garnish with lemon wedges for squeezing over the top. Serve immediately with your choice of sides or as part of a larger meal.