Mix 1 bunch fresh flat-leaf parsley, 1 tbsp fresh oregano leaves, finely chopped, 1/2 cup red wine vinegar, 1.5 cups extra-virgin olive oil, 1 tsp salt, 1/2 tsp Adobo Season Salt, 1/2 tsp freshly ground black pepper, 1 pinch red pepper flakes together in a food processor until smooth. Refrigerate for as long as you like, a few hours or a few days, the longer the better. Rinse and drain 1.5-2 pounds raw shrimp peeled and deveined before you marinate them. Do not over marinate them, you will make ceviche. Put the cleaned shrimp in a non-reactive bowl and mix gently with about half to three quarters of the chimichurri you made and refrigerate for 1-3 hours. Remove from fridge and prep for grilling by threading on skewers. If your skewers are wood soak for at least 30 minutes in cold water. Heat BBQ grill or grill pan to screaming hot. Be sure to spay grill/grill pan with non-stick spray if needed. Grill shrimp about 3 minutes each side depending on size. Once they start to turn pink they are cooked…nothing worse than over cooked shrimp, so go lightly. Remove from skewers and serve with the remaining chimichurri sauce and a squeeze of lemon juice and salt if needed.