Prepare the Marinade: In a mixing bowl, combine the olive oil, minced garlic, lemon juice, chopped parsley, dried oregano, salt, black pepper, and red pepper flakes. This marinade is packed with flavor and will enhance the shrimp's natural taste.

Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade. Make sure they are well coated. Let them sit for about 5 minutes at room temperature. If you have more time, marinating for up to 30 minutes in the refrigerator will deepen the flavors.

Preheat the Grill: While the shrimp are marinating, preheat your grill or grill pan over medium-high heat. If using skewers, soak wooden skewers in water for about 10 minutes to prevent them from burning.

Grill the Shrimp: Once the grill is hot, add the shrimp directly to the grill or thread them onto skewers. Grill for about 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery.

Serve: Remove the shrimp from the grill and transfer them to a serving platter. Drizzle with any leftover marinade for extra flavor. Garnish with additional chopped parsley and lemon wedges.

Variations and Substitutions

Herbs: Swap out parsley for fresh basil or cilantro for a different flavor profile.

Spices: Experiment with spices like paprika or cumin for a smoky twist.

Dietary Needs: For a low-carb option, serve the shrimp over a bed of zoodles (zucchini noodles) or with a side of grilled vegetables. For a gluten-free meal, this recipe is naturally gluten-free!