In a food processor, combine the parsley, oregano, minced garlic, red wine vinegar, red pepper flakes, sea salt, and black pepper. Pulse several times until finely chopped but not puréed. Alternatively, finely chop all herbs and garlic by hand.

Transfer the mixture to a medium bowl. Slowly whisk in the extra virgin olive oil until well combined. Taste and adjust seasoning as needed. Set aside at room temperature to allow flavors to meld.

Pat the peeled and deveined shrimp very dry with paper towels. In a large bowl, toss the shrimp with 1 tablespoon of olive oil, minced garlic, smoked paprika, salt, and black pepper until evenly coated.

Heat the remaining 1 tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat until shimmering. Add the shrimp in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side, or until the shrimp turn pink and opaque.

Remove the skillet from the heat. If using, drizzle with fresh lime juice.

Immediately transfer the hot shrimp to a clean large mixing bowl. Add about 1/2 cup of the prepared chimichurri sauce to the shrimp and toss gently to coat evenly. Reserve the remaining chimichurri for serving.

Serve the shrimp with chimichurri sauce immediately, garnished with extra fresh parsley if desired. This dish pairs wonderfully with rice, quinoa, or crusty bread for dipping.