Chimichurri is a condiment that should never be overlooked, espcially during the summer when grills are turned up to high heat. It pairs great with steak and chicken, makes a nice salad dressing too.
Chimichurri goes beyond the grill too. The restaurant I worked at made a really good mint chimichurri served over fingerling potatoes. Rincon Argentino had a stand at the Boulder farmers market, they served a really good classic one. I would dunk my corn and cheese empanada into the plastic ramekin filled with it. I emulated that by preparing The Original Dishes 4-Cheese Corn Pizza with Chimichurri drizzled all over it.
I usually make chimichurri the way your supposed too. It's always fun to change it up though. I've done it with various herbs on top of the parsley - mint, basil and cilantro primarily. It's always a good way to use up herbs that might go bad soon because it relies on ingredients you might have in the pantry already - red wine vinegar, olive oil, salt and red pepper flakes (sometimes I put diced roasted red pepper in mine). Although I've made chimichurri a few different ways, I've never transformed it far enough to change the red wine vinegar, the running up ingredient behind parsley. Then this baby came along and I think its a good one! I figured shellfish always benefits from a good squeeze of lemon. So I relied on citrus in the sauce to bring this shrimp to life.
I served mine over a bed of leafy greens with roasted red pepper, toasted chickpeas, almonds and hearts of palm!
Preheat the grill to high heat, 400-500F. Pat shrimp dry with paper towels. Soak 6 skewers in water (if you're using wooden). Grill the lemon and orange flesh side down, about 5 minutes until lightly charred. (You only need one half from each fruit - with the extras - make lemon water + eat the other half of the orange while you cook).
In a small bowl, Stir together the juice from 1/2 of the lemon and 1/2 of the orange, red pepper flakes, shallot and pinch of salt. Add the chopped parsley. Whisk in the olive oil.
In a medium bowl, toss the shrimp with 3 tbsp of the chimichurri. Thread onto skewers, about 5 shrimp each. Grill for 3-5 minutes each side until completely cooked through - opaque inside, pink and lightly charred outside.