Make the Marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, honey, oregano, red pepper flakes, a generous pinch of salt, and a few cracks of black pepper. Taste it before the shrimp go in — it should be bright, a little smoky, and well-seasoned.

Marinate the Shrimp: Pat the shrimp dry with paper towel. Add them to a large zip-lock bag or shallow dish and pour the marinade over. Toss well until every shrimp is coated. Seal and refrigerate for at least 15 minutes and up to 30 minutes.

Don't marinate longer than 30 minutes. The lemon juice will begin to break down the shrimp's texture if left too long, making them slightly mealy rather than firm and juicy.

Preheat the Grill: Heat your grill or grill pan to medium-high. You want it properly hot before the shrimp go on — this is what creates the char and ensures a quick cook rather than a slow steam.

If using skewers, thread the shrimp on now 4 to 5 per skewer works well. This makes flipping easier and keeps them from falling through grill grates.

Grill the Shrimp: Place the shrimp on the hot grill in a single layer. Cook for 2–3 minutes per side, undisturbed, until they're opaque and pink with some char on the edges. Shrimp cook fast the moment they curl into a C-shape and turn fully pink, they're done.

Do not crowd the grill. Cook in batches if needed. An overcrowded surface drops the temperature and steams the shrimp rather than searing them.

Rest and Serve: Remove from the grill and let them rest for 1–2 minutes. Squeeze over a little fresh lemon juice, scatter with chopped parsley, and serve immediately.