In a medium bowl, combine raw jumbo shrimp with a sprinkle of baking soda and kosher salt. Let it sit in the refrigerator for 15 to 45 minutes.

While the shrimp brines, make the chimichurri sauce using a food processor. Pulse shallot and garlic until roughly chopped, then add flat-leaf parsley, cilantro, dried oregano, cumin, crushed red pepper flakes, salt, and pepper; pulse until finely chopped but still chunky. Blend in olive oil, red wine vinegar, and lemon juice.

Once the shrimp have brined, drain and pat them dry with paper towels. Toss the shrimp with a sprinkle of granulated sugar and a drizzle of olive oil.

Heat olive oil in a large skillet over high heat. Add half the prepared shrimp, ensuring they don’t overcrowd the pan. Sear for about 1 minute until pink and charred, then flip and cook for an additional 20 to 40 seconds. Remove and repeat with the remaining shrimp.

In a large bowl, toss the cooked shrimp with the chimichurri sauce. Adjust seasoning with additional salt and crushed red pepper flakes.

Plate your chimichurri shrimp with lemon zest on top. Serve as an appetizer or over rice paired with naan.