Grilled Shrimp Skewers with Chimichurri

In a large bowl, combine olive oil, minced garlic, lime juice, lime zest, smoked paprika, salt, black pepper, and red pepper flakes. Add the shrimp and toss until evenly coated. Cover and refrigerate for 20 minutes to allow the flavors to absorb.

While the shrimp marinates, prepare the chimichurri. Combine parsley, cilantro, garlic, olive oil, red wine vinegar, lime juice, oregano, red pepper flakes, salt, and black pepper in a small bowl. Stir well and let the sauce rest for at least 10 minutes so the flavors blend together.

Preheat the grill to medium-high heat, about 400–450°F. Thread the marinated shrimp onto skewers, leaving a small space between each piece for even cooking. Grill the shrimp for 3–4 minutes per side until they turn pink, opaque, and slightly charred.

Remove the shrimp skewers from the grill and transfer them to a serving plate. Drizzle generously with fresh chimichurri sauce or serve it on the side for dipping. Serve immediately with grilled vegetables, rice, salad, or your favorite summer side dishes.