In a large bowl, combine the olive oil, minced garlic, chopped parsley, chopped thyme, smoked paprika, salt, black pepper, and lemon juice. Mix well to create the marinade.

Add the peeled and deveined shrimp to the marinade, tossing to coat all the shrimp evenly. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the flavors to meld.

Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.

Thread the marinated shrimp onto skewers, leaving a little space between each shrimp for even cooking.

Place the skewers on the preheated grill and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.

Remove the shrimp from the grill and let them rest for a few minutes. Serve with lemon wedges on the side.