Shishito and Shrimp Skewers with Chimichurri

INGREDIENTS

1 cup

firmly packed fresh flat-leaf parsley leaves

1 cup

firmly packed fresh cilantro leaves

1/4 cup

firmly packed fresh basil leaves

garlic cloves

1/2 tsp

grated lemon rind

2 tbsp

fresh lemon juice

1/4 tsp

crushed red pepper

4 tbsp

extra-virgin olive oil, divided

3/4 tsp

kosher salt, divided

1 1/2 lb

large shrimp (about 24), peeled and deveined (tails on)

(2-in.) shishito peppers (about 3 oz.)

1/4 tsp

black pepper

Cooking spray