Start by preparing your marinade: in a small bowl, whisk together olive oil, lemon juice and zest, minced garlic, smoked paprika, salt, and pepper until well combined and fragrant.
Place the large shrimp in a shallow dish or a resealable bag, then pour the marinade over them, ensuring each piece is well coated. Let them sit at room temperature for 15-20 minutes to absorb the bright, smoky flavors.
Preheat your grill to a medium-high temperature, about 200-230°C (390-450°F), until it shimmers with heat.
Thread 4-5 shrimp onto each metal skewer, leaving space between pieces for even cooking and easy flipping. Be gentle to avoid tearing the shrimp.
Brush the skewered shrimp generously with the remaining marinade for extra flavor and to keep them moist during grilling.
Place the skewers on the hot grill, hearing the sizzle as the shrimp contact the grates. Grill for 2-3 minutes on one side until you see a slight char and the shrimp turn pink.
Use tongs to carefully flip each skewer and cook for another 2-3 minutes, watching for the shrimp to become opaque, firm, and lightly charred along the edges.
Once the shrimp are perfectly pink and have a smoky aroma, remove the skewers from the grill and let rest for 2 minutes to allow the juices to settle.
Finish with a squeeze of fresh lemon or a sprinkle of herbs if desired, then serve immediately while hot and smoky.
