In a medium bowl, whisk together olive oil, minced garlic, and lemon juice. Add smoked paprika, salt, and black pepper. Set aside for shrimp to marinate.

Place peeled and deveined shrimp into the marinade, tossing gently to coat. Cover and refrigerate for 15-30 minutes.

Remove shrimp from marinade, letting excess drip off. Thread 4-5 shrimp onto each skewer.

Preheat grill to medium-high heat, around 375-400°F, and lightly oil the grates.

Place skewers on the grill, cooking for 2-3 minutes per side until shrimp are pink and opaque.

Remove skewers from the grill, garnish with parsley or cilantro, and serve hot.