Start by preparing your marinade: in a small bowl, mix minced garlic, lemon juice, olive oil, salt, and pepper until well combined. Set aside.
Pat the shrimp dry with paper towels to remove excess moisture, which helps them marinate evenly and grill properly.
Toss the shrimp in the marinade, making sure each piece is coated well. Cover and refrigerate for 15 to 30 minutes, allowing the flavors to seep in and tenderize the seafood.
While the shrimp marinate, soak your wooden skewers in water for at least 30 minutes to prevent burning on the grill.
Once marinated, thread 4 to 6 shrimp onto each skewer, spacing them evenly to ensure even cooking and easy flipping. Keep a small amount of marinade aside for basting later.
Preheat your grill to a high heat, around 200°C (390°F). Clean the grates with a brush and lightly oil them using a paper towel dipped in oil, held with tongs, to prevent sticking.
Place the skewers on the hot grill. Cook for about 2 to 3 minutes per side, watching for a pink color and slight charred marks that indicate smoky flavor development. Baste with the reserved marinade during grilling for extra flavor.
Turn the skewers frequently with tongs to achieve an even smoky char on all sides. The shrimp are done when they turn a vibrant pink, are opaque, and have a slight curl.
Remove the skewers from the grill and let them rest for a minute. Squeeze fresh lemon juice over the hot shrimp and sprinkle with chopped herbs for a bright, fresh finish.
Serve the smoky, juicy shrimp skewers immediately with lemon wedges on the side for an extra zing. Enjoy the perfect balance of char, tenderness, and fresh citrus!
