Place the olive oil, lemon juice, salt, pepper, oregano, paprika and garlic powder in a large bowl; whisk to combine.
Add the shrimp to the bowl and toss gently to coat evenly with the marinade. Marinate for at least 15 minutes or up to 2 hours max.
Skewer 4-6 shrimp on each soaked skewer and place on a plate while skewering the remaining shrimp.
Heat a grill or grill pan over medium high heat and cook the shrimp for 2-3 minutes on each side until the color is pink and shrimp is opaque.
Serve warm with fresh parsley and lemon slices, if desired.
Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge. Reheat in the microwave or in a skillet with a little olive oil.
Make Ahead Tips: You can marinate the shrimp in advance but be careful not to do it for more than 2 hours because the acid from the lemon will end up cooking the shrimp. You can mix the marinade up to 5 days in advance though.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Calories: 216kcal | Carbohydrates: 3g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1173mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 16mg | Calcium: 176mg | Iron: 3mg