In a medium bowl, combine the chopped fresh parsley, minced garlic, red wine vinegar, and olive oil, stirring until well mixed. Add in the red pepper flakes, dried oregano, salt, pepper, and lime juice. Allow this vibrant Shrimp Chimichurri sauce to sit at room temperature for about 15 minutes.

In a large mixing bowl, toss the shrimp with half of the chimichurri sauce, ensuring every piece is evenly coated. Cover the bowl tightly and refrigerate for at least 30 minutes.

Preheat your grill to medium-high heat, aiming for around 400°F (200°C). Ensure the grill grates are clean and lightly greased.

Once preheated, place the marinated shrimp on the grill and cook them for 2-3 minutes on each side until they turn pink and opaque.

Arrange the grilled shrimp on a serving platter, drizzling the remaining chimichurri sauce over the top. Serve with extra chimichurri on the side.