Preparation time: 20 mins
Cooking time: 15 mins
- 1 1/2 cups packed fresh parsley leaves
- 1/2 cup olive oil
- 1/4 cup packed fresh oregano leaves (from about 1 bunch)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon red pepper flakes
- 2 pounds extra-large uncooked shrimp, peeled and cleaned (16 to 20 shrimp per pound)
- 10 (9- to 10-inch) skewers (soak wooden skewers in water for 20 minutes)
- 1 medium lemon, cut into 10 wedges
- Place the parsley, oil, oregano, lemon juice, vinegar, garlic, 1/2 teaspoon of salt, and red pepper flakes in a blender or food processor fitted with the blade attachment. Pulse until it forms a chunky paste. Transfer 3 tablespoons to a large bowl. Transfer the remaining chimichurri to a serving bowl.
- Add the shrimp and remaining 1/2 teaspoon salt to the large bowl and toss to combine. Let sit for 15 minutes. Meanwhile, prepare an outdoor grill to high (450°F to 550°F).
- Thread a lemon wedge through the rind onto a skewer and slide down to about 1/2 inch from the end. Thread about 5 shrimp onto the skewer, skewering each shrimp twice (through the tail and head ends) and spacing them evenly. Place on a baking sheet and repeat with skewering the remaining lemon wedges and shrimp.
- Place the skewers in a single layer on the grill without touching (grill in batches if needed). Cover the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, cover, and cook until the shrimp are just firm, about 1 minute more. Transfer the skewers to a serving dish and serve with the reserved chimichurri sauce.