In a food processor, combine ¼ cup olive oil, cilantro, parsley, lemon juice, lemon zest, almonds, garlic, chiles, paprika, cumin, salt and pepper. Pulse until ingredients form a uniform mixture, not quite a paste but close. If mixture feels too dry, add a little more olive oil.
In a large bowl, toss shrimp with spicy herb mixture.
In a medium saucepan, heat remaining 2 tablespoons olive oil over medium heat. Add shrimp and cook until just pink, about 3-5 minutes.
Serve shrimp over rice, tabbouleh, greens, or other sides.