Peel and devein 16 oz shrimp, then pat the shrimp dry.

Add parsley, oregano, garlic, Fresno pepper, olive oil, red wine vinegar, salt, and black pepper to the food processor.

Pulse the ingredients until a chunky sauce forms, then transfer the chimichurri to a mixing bowl.

Reserve half the chimichurri for serving, then toss the shrimp with the remaining half.

Thread the coated shrimp onto 4 skewers, then heat the stovetop over medium-high heat.

Cook the shrimp skewers for about 2 minutes per side, then remove them when opaque and pink.

Brush the cooked shrimp with the reserved chimichurri, then serve immediately.