Prepare your skewers: If you're using wooden skewers, soak them in water for at least 30 minutes to prevent burning. This step is crucial and often forgotten!

Season the shrimp: Pat your shrimp dry with paper towels. In a large bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne if using. Make sure every piece is well coated.

Thread the shrimp: Pierce each shrimp twice on the skewer, once through the tail end and once through the thicker head end. This prevents them from spinning around when you flip them.

Preheat your grill: Heat your grill to medium-high heat, around 375-400°F. Clean and oil the grates to prevent sticking.

Make the garlic butter sauce: While the grill heats up, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for about 1-2 minutes until fragrant. Remove from heat and stir in lemon juice, parsley, and red pepper flakes. Set aside.

Grill the shrimp: Place the skewers on the grill and cook for 2-3 minutes per side. The shrimp should turn pink and opaque. Don't overcook them or they'll become rubbery!

Brush with sauce: Once the shrimp are done, remove them from the grill and immediately brush them generously with the garlic butter sauce. Reserve some sauce for serving.

Serve: Transfer the skewers to a serving platter, drizzle with remaining sauce, and garnish with extra parsley and lemon wedges.