Meanwhile, add marinade ingredients to a large zip-top bag. Mix ingredients together and add shrimp. Gently massage bag to ensure shrimp is covered. Refrigerate and marinate for 20-60 minutes.
Cook Shrimp
Preheat grill to medium-high heat (375°-400°F).
Thread shrimp onto skewers.
Grill 2-3 minutes per side, until shrimp is opaque and cooked through, or until shrimp reaches 165°F.
Meanwhile, (if using garlic butter) in a small bowl, combine butter and garlic.
Place cooked shrimp on a serving dish and drizzle with garlic butter if using. Garnish with parsley and serve with lemon wedges if desired.
Notes
Be sure to soak wooden skewers in water for at least 1 hour to avoid scorching.
Use a meat thermometer to check if shrimp have come to a temp of 165°F before removing from heat.
Refrigerate leftovers in a covered container for 3-4 days.
Serve shrimp cold or steam gently in the microwave covered with plastic. Cooked shrimp may be frozen but they will not be as firm once thawed due to their high-water content.