In a small bowl, combine brown sugar, cumin, garlic powder and salt.

Place 8 shrimp on each skewer, (6 skewers total). Brush shrimp with olive oil (both sides). If you are using wooden skewers, be sure to soak them in water for at least 15 minutes before using.

Sprinkle the spice mix over the shrimp. Turn skewer over and sprinkle other side of shrimp. 

Grill on preheated grill over direct heat for 2-4 minutes, turning skewer once, until shrimp becomes opaque and slightly pink.  Beware, shrimp cook quickly!  

Remove from grill to platter and serve skewers with Jalapeño Chimichurri.

In the bowl of a a food processor, place garlic and jalapeños. Process for 30 seconds.

Add cilantro, italian parsley, basil, and salt.  Process until herbs are well ground approximately 1-2 minutes.

Add rice wine vinegar.  Process for 30 seconds. Use a spatula to push the herb mixture off of the walls of the bowl and back into the bottom of the bowl. 

Stream olive oil into herb mixture.  Use spatula to transfer Jalapeño Chimichurri into a glass jar for storage. This will typically store well in the refrigerator for a week.