Add the shrimp to the bowl and toss them until they're well coated.

Garnish with fresh parsley before serving.

Grill the kebabs for 2-3 minutes per side, until the shrimp turns pink.

In a medium bowl, combine the olive oil, garlic, paprika, salt, and pepper.

Let the shrimp marinate for 20-30 minutes in the refrigerator.

Preheat the grill to medium-high heat.

Remove from the grill and squeeze lemon juice over the top.

Thread the shrimp onto skewers, leaving a small space between each piece.