For the Herby Grilled Shrimp:

1. Soak wooden skewers for 30 minutes-1 hour prior to using. This prevents them from catching fire when grilling.
2. Add parsley, cilantro, fresno chili, jalapeno, and garlic to a food processor and pulse until finely chopped. You can also chop finely using a knife.
3. Transfer to a bowl and add in the olive oil, red wine vinegar, lemon juice, dried oregano, cardamom, salt and pepper. Mix until combined and taste to adjust seasoning.
4. Add half the chimichurri to the shrimp and toss to combine. Marinate at least 30 minutes, but no longer than 2 hours. Skewer the shrimp onto the wooden skewers, about 5 per skewer.
5. To grill on an outdoor gas grill: Preheat a gas grill to medium high. Once hot, grease the cooking grates and add the shrimp skewers. Cook for 1-2 minutes per side or until pink and no longer translucent. For large shrimp, it may take 2-3 minutes per side.
6. To grill on a cast iron: heat a cast iron over medium-high heat. Once hot, spray with avocado oil and add the shrimp skewers in a single layer. Cook for about 2-3 minutes per side or until pink and no longer translucent. 
7. Spoon more chimichurri over the shrimp and sprinkle with flaky sea salt. Serve and enjoy!