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Set 6 sprigs cilantro aside for garnish.
Combine remaining cilantro, oil, jalapeños, lemon juice and salt in a food processor and process until finely chopped, scraping down the sides of the bowl as needed.
If sauce is very thick, with the machine running, pour in water 1 tablespoon at a time until sauce is pourable.
Prepare a grill for medium-high heat cooking.
Thread shrimp onto metal skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.)
Grill, turning once, until shrimp are just opaque in center, about 6 minutes total.
Transfer to a platter, garnish with reserved cilantro and serve remaining sauce on the side.