If using wooden skewers, begin by soaking the skewers in water while you marinate the shrimp. I use a baking sheet with a thin layer of water. This will help keep your skewers from quickly burning.

Next, prepare the marinade. In a large bowl, mix together olive oil, lemon juice, garlic, and salt. Add the shrimp and toss to coat. Let marinate for 15 minutes while you make the chimichurri.

Prepare the chimichurri. You can either prepare it by hand, with a blender, or with a food processor. If doing it by hand, finely chop/mince parsley, shallot, and garlic, then toss it together with the remaining ingredients until well combined. Alternatively add everything to a blender or food processor and pulse 5-10 times until finely chopped, but not yet a puree. The sauce should be oily and chunky, as opposed to emulsified like pesto. Set aside.

Skewer the marinated shrimp onto skewers, 5-6 at a time. Preheat grill to medium-high heat then grill the skewers on both sides, 2-3 minutes per side, until the outside is pink and the inside is just opaque. Remove from grill and drizzle the chimichurri over the shrimp. Serve warm. Serve as an appetizer, or over rice with a grilled vegetable, or quickly turn it into tacos with quick pickled red onions, avocado, cotija cheese, and a squeeze of lime.