In a medium bowl, combine the finely chopped parsley, cilantro, miced garlic, olive oil, red wine, vinegar, lemon juice, dried oregano, red pepper flakes (if using), salt and pepper.
Mix well to create the chimichurri sauce.
Place the shrimp in a large bowl and toss with olive oil, salt and pepper.
Preheat the grill to medium-high heat. Thread the shrimp onto skewers for easy grilling.
Grill the shrimp for 2-3 minutes per side or until they are pink and opaque.
Remove the shrimp from the grill and transfer to a serving platter.
Drizzle the shrimp sauce over the grilled shrimp.
Serve immediately with lemon wedges on the side.
