1 1/2 cups packed fresh parsley leaves
1/2 cup olive oil
1/4 cup packed fresh oregano leaves
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



1.- Place the parsley, oil, oregano, lemon juice, vinegar, garlic, 1/2 teaspoon of the 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.

2.-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).

3.-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 .

4.-Place on a baking sheet and repeat with skewering the remaining lemon wedges and shrimp.

5.- 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.

Source: from the awesome web