If using wooden skewers, soak them in water for at least 20 minutes before grilling to prevent burning. Metal skewers can be used straight away.

Pat the 2 lb large shrimp peeled and deveined dry with paper towels. Drying the 2 lb large shrimp peeled and deveined is important — it helps them sear rather than steam on the grill.

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

Add the 2 lb large shrimp peeled and deveined to the mixing bowl and toss well to coat. Let them marinate for 10–15 minutes at room temperature. Do not marinate longer than 20 minutes — the acid in the 2 tbsp fresh lemon juice will begin to cook the 2 lb large shrimp peeled and deveined and make them mushy.

While the 2 lb large shrimp peeled and deveined marinate, preheat your grill to high heat (around 450°F). Clean and oil the grates well to prevent sticking.

Thread the 2 lb large shrimp peeled and deveined onto the skewers, piercing each 2 lb large shrimp peeled and deveined through both the thick end and the tail so it lies flat and cooks evenly. Aim for 5–6 shrimp per bamboo skewer, leaving a small gap between each.

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. Do not overcook — 2 lb large shrimp peeled and deveined are done as soon as they curl into a loose 'C' shape. An 'O' shape means overcooked.

Remove the skewers from the grill and transfer to a serving platter. Garnish with fresh chopped fresh parsley chopped and serve immediately with 1 tsp lemon zest wedges on the side.