In a large bowl, combine the olive oil, fresh lemon juice, lemon zest, chopped rosemary, chopped thyme, minced garlic, sea salt, and black pepper. Whisk together until well mixed.

Add the peeled and deveined shrimp to the bowl, and toss until the shrimp are evenly coated in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes, or up to 1 hour for more flavor.

Preheat a grill or a large skillet over medium-high heat. If using a skillet, add a little olive oil to prevent sticking.

Once hot, add the marinated shrimp in a single layer. Cook for about 2-3 minutes on one side until they turn pink and opaque. Flip the shrimp and cook for an additional 2-3 minutes on the other side.

Remove the shrimp from the heat and transfer them to a serving platter. Garnish with fresh herbs if desired, and serve with lemon wedges on the side.