If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Metal skewers need no prep.

In a large mixing bowl, whisk together the 3 tbsp olive oil, 4 cloves garlic minced minced, 2 tbsp fresh lemon juice about 1 lemon, 1 tsp lemon zest, 1 tsp smoked paprika smoked, ½ tsp dried oregano, ½ tsp kosher salt, ¼ tsp black pepper freshly ground, and ¼ tsp red pepper flakes (if using).

Pat the 2 lb large shrimp peeled and deveined dry with paper towels — this helps the marinade cling and promotes better char on the grill. Add the 2 lb large shrimp peeled and deveined to the mixing bowl and toss well to coat evenly.

Marinate the 2 lb large shrimp peeled and deveined for 15–20 minutes at room temperature. Do not marinate longer than 30 minutes — the 2 tbsp fresh lemon juice about 1 lemon will begin to 'cook' the 2 lb large shrimp peeled and deveined and make them mushy.

Preheat your grill to high heat (450–500°F). Clean and oil the grates well — 2 lb large shrimp peeled and deveined are prone to sticking.

Thread the marinated 2 lb large shrimp peeled and deveined onto skewers, about 4–5 shrimp per #[Bamboo Skewer]. Thread through both the tail and the body of each 2 lb large shrimp peeled and deveined so they lay flat and cook evenly.

Place the skewers on the hot grill. Grill for 2–3 minutes per side, until the 2 lb large shrimp peeled and deveined are pink, opaque, and have light char marks. They should curl into a loose 'C' shape — a tight 'O' shape means they're overcooked.

Remove the skewers from the grill immediately. 2 lb large shrimp peeled and deveined carry-over cook quickly, so pull them just as the last few turn opaque.

Slide the 2 lb large shrimp peeled and deveined off the skewers onto a serving platter. Garnish with freshly chopped fresh parsley chopped and 1 whole lemon cut into wedges wedges. Serve immediately.