In a food processor, add basil, parsley, garlic, red wine vinegar, oregano, red pepper flakes, olive oil, salt and pepper. Pulse about 4-5 times. The basil chimichurri should be chunky, not smooth. Taste and adjust seasonings, if needed. Set aside.
In a bowl, toss shrimp with salt, pepper, smoked paprika and 4 tablespoons of the basil chimichurri. Thread 4-5 shrimp per skewer.
In a cast iron skillet, heat olive oil. Cook skewers for about 2 minutes on each side until pink. Careful not to overcook the shrimp or they will be rubbery.
Remove from heat and serve with remaining chimichurri. Enjoy!