Method:

Prepare the Marinade: In a large bowl, combine the lemon juice, olive oil, garlic powder, Italian seasoning, parsley, red pepper flakes, salt, and pepper. Whisk together until well blended.

Marinate the Shrimp: Place the shrimp into the bowl and toss them in the marinade until well-coated. Cover and refrigerate for 30 to 90 minutes. Avoid marinating for longer than 90 minutes to prevent the shrimp from becoming too acidic.

Preheat the Grill: Heat your grill to medium-high. If using a grill pan, preheat it over medium-high heat on the stovetop.

Skewer the Shrimp: Thread the shrimp onto the skewers, threading through the tail and head to keep them in a "C" shape. This ensures even grilling and that they hold their shape.

Grill the Shrimp: Place the skewered shrimp on the grill and cook for about 3 minutes per side, or until they turn pink and opaque. Avoid overcooking, as shrimp can become tough quickly.

Serve: Remove from the grill and serve hot, garnished with fresh herbs or a squeeze of lemon juice. A side of steamed rice or grilled vegetables complements this dish beautifully.

Variations & Substitutions:

For a smoky flavor: Add a teaspoon of smoked paprika to the marinade.

For a vegan version: Substitute shrimp with firm tofu or cauliflower.

For a spicier version: Increase the amount of red pepper flakes or add a dash of cayenne pepper.

For a dairy-free alternative: This recipe is already dairy-free.

Tips:

Don’t over-marinate: The acid from the lemon can change the texture of the shrimp if left too long in the marinade.

Use fresh shrimp: Fresh shrimp yield the best flavor, but if using frozen, ensure they are completely thawed and patted dry.