Pat the shrimp dry with paper towels. If not already done, peel and devein, leaving tails on for presentation. Rinsing is optional; pat very dry afterward.

Make Marinade

In a medium bowl whisk together olive oil, lemon juice, minced garlic, chopped parsley, smoked paprika, cumin, red pepper flakes (if using), kosher salt, and black pepper until combined.

Marinate Shrimp

Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 15–30 minutes (no longer than 1 hour) to allow flavor absorption without the acid cooking the shrimp.

Skewers & Grill Finishes

Preheat Grill

Preheat outdoor grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly to prevent sticking.

Assemble Skewers

Thread 3–4 shrimp per skewer, piercing once near the tail and once near the head so the shrimp lie flat. Leave a small gap between shrimp for even heat circulation. If using wooden skewers, ensure they were soaked for at least 30 minutes prior to prevent burning.

Grill Shrimp

Place skewers on the preheated grill. Cook for 2–3 minutes per side, about 4–6 minutes total, flipping once, until shrimp are opaque and register 120–125°F (49–52°C) for medium or 130°F (54°C) for more done. Watch closely to avoid overcooking; jumbo shrimp cook quickly.

Finish & Serve

Brush the hot shrimp lightly with melted butter and sprinkle with extra chopped parsley. Transfer skewers to a platter, serve immediately with lemon wedges for squeezing. Offer extra salt and pepper if desired.