If frozen, thaw shrimp completely in refrigerator or under cold running water. Pat shrimp very dry with paper towels. If tails are on and you prefer them removed, remove tails; leaving tails on gives a nicer presentation and handle for eating.

Mix marinade

In a medium bowl combine olive oil, lemon juice, minced garlic, honey, smoked paprika, ground cumin, red pepper flakes, kosher salt, and black pepper. Whisk until combined.

Marinate shrimp

Add the dried shrimp and chopped parsley to the bowl and toss to coat evenly. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 1 hour, as the acid in the lemon will begin to 'cook' the shrimp and make them tough.

Assemble & Grill

Preheat grill

Preheat your gas grill to medium-high (about 375–425°F / 190–220°C). If using charcoal, set up a two-zone fire and let coals become hot and ashy. Oil the grill grates well just before placing skewers.

Thread shrimp

Thread 3–4 shrimp onto each skewer, pushing them so they lie flat and slightly overlap but are not bunched tightly; this helps even cooking. Leave a little space at each end of the skewer for handling.

Grill shrimp

Brush the grill grates with oil or brush the shrimp lightly with the extra olive oil. Place skewers on the preheated grill. Cook for about 2–3 minutes per side, flipping once, until shrimp turn opaque and pink with slight char marks. Total cook time ~4–6 minutes depending on shrimp size. Avoid overcooking — shrimp should be just firm and opaque.

Rest & garnish

Remove skewers from grill and transfer to a platter. Sprinkle chopped parsley over the skewers and serve immediately with lemon wedges for squeezing over the shrimp.

Serving suggestions

Serve the grilled shrimp skewers over rice, couscous, a simple salad, or with crusty bread. Leftovers can be refrigerated in an airtight container for up to 2 days.