Finely chop the fresh parsley and cilantro. You can do this by hand for a slightly chunkier texture or pulse briefly in a food processor.

Mince the garlic cloves very finely. Finely mince the shallot.

In a medium bowl, combine the chopped herbs, minced garlic, and minced shallot.

Add the extra virgin olive oil, red wine vinegar, fresh lime juice, smoked paprika, dried oregano, red pepper flakes, sea salt, and black pepper to the bowl.

Whisk all ingredients together vigorously until well combined and emulsified. Taste and adjust seasoning if necessary, adding more salt, pepper, or red pepper flakes for desired heat.

Let the sauce rest for at least 15 minutes at room temperature to allow the flavors to meld before serving.