1/4 cup packed fresh oregano leaves (from about 1 bunch)

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

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

Add the shrimp and remaining 1/2 teaspoon salt to the large bowl, and toss to combine. Let sit for 15 minutes. Meanwhile, prepare a stovetop grill pan on high.

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 (through the tail and head ends) and spacing them evenly. Place on a baking sheet and repeat with skewering the remaining lemon wedges and shrimp.

Place the skewers in a single layer on the grill pan without touching (grill in batches if needed). 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.

Recipe notes: If using frozen shrimp (which I actually prefer), thaw overnight in the refrigerator or under cool running tap water if using immediately.

The chimichurri can be made and stored in the refrigerator for up to four days or frozen for up to two months. Let come to room temperature before marinating the shrimp.

Leftovers can be stored in an airtight container in the refrigerator for up to three days.

(Christine Gallary is food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)