Rinse the shrimp under cold water, then pat dry with paper towels.

In a small saucepan over low heat, melt the butter slowly. Add minced garlic and cook until fragrant but not browned (about 2 minutes). Remove from heat and stir in fresh lemon juice, salt, and pepper. Keep warm.

In a mixing bowl, toss shrimp with olive oil, half of the garlic butter mixture, and a pinch more salt and pepper. Let it sit while you prepare the skewers.

Thread about 4-5 shrimp per skewer by piercing each shrimp through the tail and the thick part near the head.

Preheat the grill to medium-high heat (around 375°F / 190°C). Clean and oil the grates to prevent sticking.

Place shrimp skewers on the grill. Cook for about 3-4 minutes per side, brushing with remaining garlic butter halfway through. Look for shrimp to turn pink and opaque with slight grill marks.

Remove skewers from the grill and let them rest briefly. Sprinkle chopped fresh parsley over the top before serving.