If you're looking for something new to make on the grill, you're going to love this! All the lemony, garlicky flavors I love in a scampi, but lighter because there's no butter and just a touch of olive oil. After I grill them, I squeeze more lemon over them and top them with a little fresh grated parmesan – SO good!
In a large bowl combine the olive oil, juice from 1 1/2 lemons, parsley, garlic and crushed red pepper flakes. Stir then add shrimp, tossing to coat. Marinate for 20 to 25 minutes.
Preheat a gas grill over high heat. Beginning and ending with shrimp, thread the shrimp and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
Clean and oil the grill grate well to prevent the skewers from sticking. Grill for 2 to 3 minutes per side, or until the shrimp are opaque. Set aside on a platter, squeeze remaining 1/2 lemon over the shrimp and finish with parmesan cheese.