Prepare the marinade:
In a large bowl, whisk together olive oil, lemon juice, garlic, paprika, cumin, chili powder, cayenne, salt, and pepper.
Marinate the shrimp:
Add the shrimp to the bowl and toss to coat evenly. Cover and marinate in the fridge for 10–15 minutes (don’t marinate too long or the acid will start to cook the shrimp).
Preheat the grill:
Preheat a grill, grill pan, or braai to medium-high heat. Lightly oil the grates or pan.
Grill the shrimp:
Thread the shrimp onto skewers (if using), then grill for 2–3 minutes per side, or until the shrimp are pink, slightly charred, and cooked through.
Garnish and serve:
Remove from heat and sprinkle with fresh parsley or coriander. Serve hot with lemon wedges on the side.
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