Prepare skewers: If using wooden skewers, submerge them in a bowl of water for at least 30 minutes. This prevents burning on the grill. Metal skewers don't need soaking.

Make the marinade: In a small bowl, combine 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 4 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Whisk together for 1–2 minutes until the spices are evenly distributed and the mixture looks well combined. Checkpoint: The marinade should smell fragrant and aromatic with visible garlic pieces.

Prepare the shrimp: Take 2 pounds of large peeled and deveined shrimp and pat them completely dry with paper towels for 2–3 minutes. Dry shrimp will brown better on the grill. Transfer to a large mixing bowl.

Marinate the shrimp: Pour the entire marinade over the shrimp and gently toss with a rubber spatula for 1–2 minutes, making sure each shrimp is coated. Reserve exactly 2 tablespoons of the remaining marinade in a small cup for basting later. Let the shrimp sit at room temperature for 15–20 minutes. Do not marinate longer than 25 minutes or the acid will make the shrimp mushy.

Thread the skewers: Working with one skewer at a time, slide a marinated shrimp onto the tip, then continue threading until you have 4–5 shrimp per skewer (depending on portion size), leaving about 1/4 inch space between each piece. This takes 5–8 minutes total. You should have 6–8 full skewers. Checkpoint: Each skewer should be balanced and the shrimp should feel slightly tacky from the marinade.

Preheat the grill: Preheat your grill to medium-high heat (approximately 400°F) for 10 minutes. Lightly oil the grill grates using tongs with an oil-soaked paper towel to prevent sticking.

Grill the first side: Place all skewers directly on the grill grates, positioned perpendicular to the bars (crosswise) so they don't roll. Close the grill lid. Cook for 2–3 minutes without touching or moving them. You should hear a sizzle and smell a savory, charred aroma. Look for golden-brown grill marks on the underside of the shrimp.

Flip and grill the second side: Using tongs, carefully flip each skewer to expose the other side. Cook for an additional 1–2 minutes, also with the lid closed. The shrimp should turn from translucent gray to opaque pink. Checkpoint: All shrimp should be firm and opaque throughout with no translucent centers. An instant-read thermometer inserted into the thickest shrimp should read 165°F.

Remove from grill: Transfer all skewers to a clean serving platter using tongs. This takes 1–2 minutes total.

Baste and garnish: Using a pastry brush or spoon, lightly brush the reserved marinade over all the hot shrimp immediately after removing from the grill. Sprinkle 2 tablespoons fresh parsley and 1 tablespoon fresh dill evenly over all the skewers. Add 3–4 torn basil leaves to the platter for color and aroma. Arrange 1 lemon cut into wedges around the skewers for serving.

Let rest briefly: Allow the skewers to rest on the platter for 2–3 minutes before serving. This lets the juices settle and keeps the shrimp moist.

Serve: Transfer skewers to individual serving plates immediately while still hot. Squeeze fresh lemon juice over each portion if desired. Serve immediately.