Start by soaking your wooden skewers in water for at least 30 minutes to prevent burning on the grill.
Juice both lemons into a bowl, then add in the minced garlic, olive oil, chopped parsley, smoked paprika, and chili flakes if using. Whisk everything together until well combined, creating a bright, fragrant marinade.
Peel and devein the shrimp, leaving the tails on for easy handling and presentation. Thread 3-4 shrimp onto each skewer, spacing them out slightly for even cooking.
Brush the skewered shrimp generously with the citrus marinade, ensuring all sides are coated. Let them sit at room temperature for 15-20 minutes to absorb the flavors.
Preheat your grill or grill pan to medium-high heat, aiming for about 200-230°C (390-450°F). Lightly oil the grates to prevent sticking.
Place the skewers on the hot grill. Cook for about 2-3 minutes per side, watching for the shrimp to turn a vibrant pink and develop nice grill marks.
Flip the skewers carefully with tongs, ensuring the shrimp cook evenly on all sides. The shrimp should feel firm and look opaque with slight charring.
Once cooked through, remove the skewers from the grill. Let them rest for 2 minutes to allow the juices to settle, enhancing flavor and juiciness.
Garnish the skewers with extra chopped parsley and a squeeze of fresh lemon. Serve immediately to enjoy the smoky, citrusy, tender shrimp at their best.
