Add your cleaned and defrosted shrimp to a large bowl, and set aside.
Make your chimichurri sauce - In a blender, or food processor, add garlic, red onion, parsley, cilantro, olive oil, red wine vinegar, honey, lemon juice, cumin, smoked paprika, oregano, black pepper, and kosher salt.
Pulse until combined, but chunky.
Toss 1/4 of the chimichurri with the shrimp and set aside 10-15 minutes.
Preheat your grill to medium heat, between 325-350 degrees F.
While the grill preheats, add your shrimp onto the skewers. You’ll need about 4-6 skewers depending on the length of the skewers and the size of the shrimp.
Place the shrimp on the grill and cook for 3-5 minutes on each side. Or until they’re opaque and curl a bit.
When the thickest part of the shrimp, the opposite side of the tail, turns opaque and is no longer translucent, they’re done!