Combine all of the chimichurri ingredients (except the crushed red pepper) in a food processor and pulse until smooth. Add the crushed red pepper (this way you’ll be adding texture). Season with salt and pepper. Reserve.
Place the jumbo shrimp onto skewers and sprinkle with salt and pepper.
Preheat barbecue to medium-high heat. Grill the shrimp until they change color to bright pink (around 8 minutes on each side).
Serve with chimichurri sauce.
The nutrition information for this recipe includes the chimichurri sauce.