In a bowl, whisk together parsley, cilantro, garlic, chili, olive oil, red wine vinegar, smoked paprika, cumin, salt, and black pepper to create the chimichurri sauce.
Reserve 2 tablespoons of the chimichurri for serving.
Add shrimp to the remaining chimichurri sauce and toss to coat. Let marinate for 15-20 minutes.
Heat a large skillet or grill pan over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and fully cooked.
Transfer the cooked shrimp to a serving plate and drizzle with the reserved chimichurri sauce.
Serve immediately with lemon wedges on the side.
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