Al's Grilled Chimichurri - Shrimp

Some cloves garlic, minced 	
1 tablespoon lemon zest ( I 	just squeezed in some lemon juice)
1/2 cup red wine vinegar 	
1 teaspoon salt 	
1/2 cup parsley, minced 	
1/2 cup cilantro, minced 	
1 tablespoon oregano, chopped
3/4 cup olive oil 	
Salt and pepper

1. Soak 8 to 10 wooden skewers in water for 30 minutes so they don't burn on the grill. N/A
2. In a large bowl, add the garlic, lemon zest, vinegar, salt, parsley, cilantro and oregano. Stir to combine.
3. Add the olive oil and whisk together.
4. Split the sauce in half: half for the marinade and half for serving.
5. In a large bowl, toss the cubed beef tenderloin and half of marinade together. Marinate the steak for 30 minutes to 3 hours.N/A
6. Preheat a grill or grill pan.
7. Remove the meat from the marinade and place 5 to 6 cubes on each skewer. Season the beef with salt and pepper.N/A
8. Place the beef kebobs on the grill. Cook for about 3 to 4 minutes per side. Using tongs, remove the skewers and place them on a large platter. N/A
9. Spoon some of the remaining chimichurri on top before serving.