Soak the wooden skewers in water for around 30 minutes to help prevent burning them. Wash and peel the shrimp, leaving the tails on.
Add the lemon zest, lemon juice, olive oil, garlic, white wine, finely chopped parsley, salt, and pepper to a bowl and whisk the ingredients together. Pour half of the mixture into a ramekin and set aside. Use the remaining half of the mixture as a marinade.
Skewer 4-5 shrimp onto each skewer. Place skewers flat on a rimmed baking sheet. Brush one side of the skewered shrimp with marinade and refrigerate for 10 minutes. Flip shrimp over, brush second side, and refrigerate for 15 minutes.
In the meantime, preheat an indoor or outdoor grill to around 400°F. Place the shrimp skewers on the grill. Grill the shrimp skewers on low heat for about 3-4 minutes per side – do not overcook.
Transfer grilled shrimp skewers to a plate and serve with the reserved lemon garlic sauce.
Garnish with some chopped fresh parsley and lemon slices.
Notes
Tip: To save time, you can buy tail-on shrimp that are already peeled and deveined.