Rinse and roughly chop the parsley, cilantro, and oregano. Add the herbs, minced garlic, red wine vinegar, lemon juice, red pepper flakes, smoked paprika, kosher salt, and black pepper to a food processor or blender.

Pulse until the herbs are finely chopped but still have some texture (do not purée into a paste unless you prefer it very smooth).

With the motor running, slowly stream in the extra-virgin olive oil until incorporated. Taste and adjust seasoning: add more salt, vinegar, or lemon if desired. Transfer chimichurri to a small bowl or jar and let rest at room temperature while you prepare the shrimp (at least 10 minutes) so the flavors meld. Reserve about 3 tablespoons of the chimichurri to brush on cooked shrimp if desired; the rest will be served alongside.

Shrimp Skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat grill to medium-high (about 400°F / 200°C) or heat a grill pan/skillet over medium-high heat.

Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with 2 tablespoons olive oil, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, 0.75 tsp kosher salt, and 0.25 tsp black pepper until evenly coated.

Thread the shrimp onto skewers, piercing near the tail and again near the thicker end so they lay flat and don't spin. Leave a small gap between each shrimp so heat circulates (about 6–8 shrimp per skewer for large shrimp).

Brush the grill grates or pan with a little oil. Place skewers on the hot grill or grill pan. Cook 2–3 minutes on the first side until grill marks appear and shrimp begin to turn pink. Flip and cook another 1.5–2 minutes until opaque and just cooked through. Total cook time should be 3.5–5 minutes depending on shrimp size. Do not overcook.

During the last minute of cooking, brush the reserved 3 tablespoons of chimichurri over the shrimp to glaze and impart fresh herb flavor.

Remove skewers from the heat and let rest 1–2 minutes. Transfer to a serving platter, spoon additional chimichurri alongside for dipping, sprinkle chopped parsley over the skewers if using, and serve with lemon wedges.