In a medium bowl, whisk together olive oil, lemon juice, garlic, parsley, hot sauce, salt, and pepper to create the shrimp marinade.

Place the cleaned shrimp in a large resealable bag or shallow dish. Pour the marinade over the shrimp, seal the bag, and refrigerate for at least 2 hours.

Remove shrimp from the refrigerator 15 minutes before grilling to bring to room temperature. Preheat the grill to medium-high heat (around 400°F).

Thread 5–6 shrimp onto each skewer. Grill for 2–3 minutes per side, until the shrimp turn pink and slightly charred.

Remove skewers from the grill, let rest for a minute, then serve with lemon wedges, rice, or grilled vegetables.