Whisk together the avocado oil, lemon juice, lemon zest, paprika, garlic powder, onion powder, sea salt, black pepper, and red pepper flakes (if using) in a small bowl or measuring cup until well combined.

Transfer the raw shrimp to a sealable container or zip lock bag and pour in the marinade. Seal the bag (or container) tightly and move the bag/container around until all of the shrimp are well coated in marinade. Refrigerate for at least 20 minutes (up to 2 hours).

When you’re ready to grill, preheat the grill to high heat (450 to 500 degrees F). Thoroughly scrape off all food particles from your last grilling session and brush the grill with oil using a silicone brush (or cooking spray).

Thread the marinated shrimp onto metal skewers (note: if using wood skewers, be sure to pre-soak the skewers for at least 30 minutes before grilling), leaving some space between each shrimp so that they cook evenly.

Place the skewers onto the preheated grill and immediately close the lid. Cook for 2 minutes, or until the shrimp is charred and has turned pink.

Flip the skewers using heat-safe tongs and cover the grill again. Cook for another 1 to 3 minutes, or until the shrimp skewers have a char on both sides and are cooked through. Remove shrimp from the grill and place on a plate. Serve with fresh lemon wedges and a sprinkle of fresh herbs, such as chopped parsley, chives, or cilantro.