– 1 cup olive oil for chimichurri sauce base

– 1/2 cup red wine vinegar for brightness and tang

– 2 cloves garlic, minced for sharp savory flavor

– 2/3 cup shallot, minced for mild onion bite

– 2/3 cup fresh parsley, minced for classic green herb flavor

– 2 teaspoons fresh basil, chopped for sweet herbal notes

– 2 teaspoons fresh thyme, chopped for earthy depth

– 2 teaspoons fresh oregano, chopped for warm, savory edge

– 2 teaspoons fresh cilantro, chopped for fresh citrusy flavor

– 1 jalapeno, finely chopped for heat and freshness

– 1 teaspoon sea salt for balancing the sauce

– 1/8 teaspoon or more to taste cayenne pepper for spice level

– 3 pounds sirloin steak, cut into 1 inch cubes for main surf and turf protein

– 1 package, 16 ounces jumbo shrimp, peeled and deveined, tail-on for surf and turf contrast

– 1 tablespoon olive oil for grilling and browning

– To taste salt and pepper for seasoning the skewers