Rinse the shrimp under cold water, pat dry thoroughly with paper towels. If not already deveined, remove the vein with a small knife or deveining tool. Leave tails on for presentation if desired.

Make marinade

In a medium bowl whisk together olive oil, fresh lemon juice, minced garlic, smoked paprika, kosher salt, black pepper and red pepper flakes (if using). Taste quickly and adjust salt or lemon as desired; marinade should be bright and slightly salty.

Marinate shrimp

Place the dried shrimp in the bowl with the marinade and toss to coat evenly. Add chopped parsley and toss again. Cover and refrigerate for 15–30 minutes (no more than 30 minutes so shrimp do not become mushy).

Skewer shrimp

Thread 3–4 shrimp onto each skewer, piercing once near the tail and once near the head so shrimp lie flat. If using wooden skewers, ensure they were soaked for at least 30 minutes prior to prevent burning.

Grilling & Finish

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 375–425°F / 190–220°C). Clean and oil the grates well to prevent sticking.

Grill shrimp

Place skewered shrimp on the hot grill. Cook 2–3 minutes on the first side without moving until opaque and lightly charred at the edges. Flip and grill another 1–2 minutes until shrimp are just cooked through (internal temperature ~145°F / 63°C) and firm to the touch. Total cook time per side will depend on shrimp size; avoid overcooking.

Optional baste

During the last minute of grilling, brush melted butter over the top of the shrimp for extra richness and shine.

Serve

Remove shrimp from grill and transfer to a serving platter. Sprinkle with any remaining chopped parsley, squeeze lemon wedges over the top to taste, and serve immediately.