In a large bowl, mix together olive oil, garlic, lemon juice, paprika, oregano, salt, pepper, and red pepper flakes (if using). Stir well until all the ingredients are combined and the marinade is smooth. Add the shrimp to the bowl and toss them to coat evenly in the marinade. Let the shrimp marinate in the fridge for 15-30 minutes. Do not marinate for more than 30 minutes, as the acid in the lemon can start to "cook" the shrimp.

While the shrimp are marinating, soak your wooden skewers in water for at least 30 minutes to prevent them from burning. If using metal skewers, there’s no need to soak them. After marinating, thread the shrimp onto the skewers. You can thread 4-5 shrimp per skewer, depending on their size. If you want to add some extra flavor or color, alternate the shrimp with lemon slices, bell pepper chunks, or onions.

Preheat your oven to 400°F (200°C). Place the shrimp skewers on a baking sheet lined with parchment paper or aluminum foil. Bake the shrimp in the oven for about 8-10 minutes, or until they turn pink and opaque. Remove the skewers from the oven and garnish with fresh parsley and lemon wedges.

Serving Suggestions: Serve these shrimp skewers with a side of rice, salad, grilled vegetables, or garlic bread. For an extra tangy flavor, drizzle some extra lemon juice or serve with a garlic butter dipping sauce. Storage: Leftover cooked shrimp can be stored in an airtight container in the fridge for 1-2 days. If you plan to reheat the shrimp, do so gently in the microwave or by warming them in a pan to avoid overcooking.

Tips: Make it spicy: Add cayenne pepper or more red pepper flakes for extra heat. Smoky flavor: If you want a smoky flavor without the grill, add a pinch of smoked paprika to the marinade or use a few drops of liquid smoke. Herb variations: You can experiment with other herbs like thyme, basil, or cilantro to change the flavor profile.