Instructions:
- Prepare the Shrimp: Pat the peeled and deveined jumbo shrimp thoroughly dry with paper towels.
- Whisk the Marinade: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, smoked paprika, red pepper flakes, salt, and black pepper until emulsified. Stir in half of the chopped parsley.
- Marinate: Add the dried shrimp to the marinade. Toss gently to ensure every piece is coated. Cover the bowl or seal the bag and refrigerate for a minimum of 30 minutes, but no more than 2 hours.
- Preheat the Grill: Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates.
- Thread the Shrimp (Optional): If using skewers, thread 4–5 shrimp per skewer.
- Grill: Place the shrimp directly onto the oiled hot grates. Grill for 2–3 minutes per side.
- Check for Doneness: Shrimp are done when they curl into a 'C' shape and turn opaque pink throughout. Avoid flipping them until they easily release from the grate.
- Finish and Serve: Remove the shrimp immediately from the heat. Toss them with the remaining fresh parsley and serve straight away.