Basque Shrimp with Chimichurri

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4 pounds shrimp, washed and deveined

Kosher salt and freshly ground black pepper

1 tablespoon dried orange rind

1/2 tablespoon chili powder

1 teaspoon sea salt

Basque-Style Green Sauce:

6 garlic cloves, peeled and chopped

3 dried bay leaves

1 fresh poblano pepper, coarsely chopped with the seeds left in

1 fresh serrano chile, coarsely chopped with the seeds left in

1/2 tablespoon sea salt

1/3 cup finely chopped fresh Italian flat-leaf parsley

1/4 cup finely chopped fresh oregano leaves

1/4 cup finely chopped fresh basil leaves

1/4 cup sherry vinegar, plus more if needed

13 cup olive oil, plus more if needed