As soon as I saw this recipe, I knew I had to try it. I was not disappointed.

1/4 cup wine vinegar
red 1 teaspoon of oregano
dried 1/2 teaspoons of red chilli flakes (optional)
Salt and pepper to taste
1 lemon, cut into quarters to serve
Instructions
1. In a medium bowl, whip the parsley, garlic, olive oil, red wine vinegar, orega orega pepper flakes together (if any). Mix well to make the chimichurri sauce and season with salt and pepper to taste.
2. Set aside for about 1/4 cup chimichurri sauce for later use. Add the shrimps to the rest of the sauce and stir to coat. Leave the shrimp marinate for at least 15 minutes to absorb the flavors.
3. 3. Preheat a grill or grill stove over medium-high heat. Once warmed up, add the shrimps to the grill and cook for 2-3 minutes on each side, or until the shrimps are opaque and slightly charred.
4. Transfer the cooked shrimps into a dish and pour the chimichurri sauce on it. 5. Serve immediately with lemon quarters on the side.
Variations and tricks
For a more spicy flavor, add more red chilli flakes to the chimichurri sauce. If you prefer a sweeter flavor, skip them completely. You can also add other fresh herbs such as coriander or mint to the chimichurri for a different touch. For the vegetarian option, replace the shrimp with grilled vegetables such as peppers, courgettes and mushrooms. This dish can also be served with pasta or rice for a richer meal.