Roasted Shrimp and Peppers with Chimichurri

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Chimichurri:

1 1/2 cups loosely packed fresh flat-leaf parsley leaves (from 1 large bunch), finely chopped

1/4 cup olive oil 

3 tablespoons red wine vinegar 

1 tablespoon fresh oregano leaves, finely chopped 

1/4 teaspoon crushed red pepper flakes 

1 small shallot, finely chopped 

1 small clove garlic, minced 

Kosher salt 

Shrimp and Peppers:

1 1/4 pounds peeled and deveined jumbo shrimp, with the tail and final segment attached

1/2 teaspoon ground coriander 

1/4 teaspoon crushed red pepper flakes 

Kosher salt 

2 tablespoons olive oil 

8 ounces mixed color baby bell peppers