While your grill heats up, make the chimichurri sauce since it's best when flavors have time to meld. Finely chop the flat-leaf parsley (discarding stems), cilantro, and fresh oregano, keeping them separate from the minced garlic and diced shallot. In a bowl, combine the chopped herbs, minced garlic, diced shallot, red wine vinegar, extra virgin olive oil, red chili flakes, salt, and honey. Stir well and set aside—the flavors will continue developing while you cook the shrimp. I like to make chimichurri at least 10 minutes ahead because the vinegar and herbs need time to marry together and create that signature bright, complex flavor.

Pat the shrimp dry with paper towels to remove excess moisture—this helps them sear better on the grill. In a separate bowl, whisk together the olive oil, fresh lemon juice, minced garlic, kosher salt, black pepper, and smoked paprika. Add the shrimp to this marinade, tossing gently to coat evenly. Let them sit for 15 minutes—this is enough time to build flavor without the acid in the lemon juice beginning to 'cook' the shrimp and make them mushy.

While the shrimp marinate, preheat your grill to 450°F and soak wooden skewers in water if using them. Once the shrimp have marinated, thread them onto skewers, leaving a small gap between each shrimp for even heat exposure—I thread them through both the tail and body to keep them secure and create better grill marks. Place the skewers on the hot grill and cook for about 2 minutes until the bottoms develop a nice char, then flip and cook for another 2-3 minutes until the shrimp are opaque and reach an internal temperature of 120°F. The shrimp will continue cooking slightly after removal, so avoid overcooking.

Transfer the grilled shrimp skewers to a serving platter. Generously spoon the chimichurri sauce from Step 1 over the hot shrimp, allowing it to coat each one. Serve immediately while the shrimp are still warm—the heat will help the sauce's flavors bloom into the protein.