In a large bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, parsley, oregano, red pepper flakes, salt, and black pepper. The mixture should look loose and fragrant.

Add shrimp to the bowl and toss until evenly coated. Let sit at room temperature for 15 minutes while you preheat the grill. Do not marinate longer than 30 minutes or the acid will start to cook the shrimp.

Heat your grill or grill pan to medium-high, about 400-450 degrees F. You should be able to hold your hand 5 inches above the grates for only 3-4 seconds.

Shake excess marinade off the shrimp and thread onto skewers if using, or arrange directly on the grates. Grill 2-3 minutes per side until pink, opaque, and lightly charred at the edges. The shrimp will curl into a loose C shape when done; a tight O means overcooked.

Transfer to a platter immediately, drizzle with any reserved marinade that did not touch raw shrimp, and serve with lemon wedges. These cool fast, so get them to the table right away.