Add the olive oil, honey, chopped parsley, soy sauce, minced garlic, lemon zest, and oregano to a large mixing bowl. Stir to mix. Set aside 3 Tablespoons of the marinade and save for later (we’ll use this to coat the cooked shrimp at the end).

Add the peeled and deveined shrimp to the bowl. Toss the shrimp in the marinade until fully coated. Cover the bowl with cling wrap, and refrigerate for 30 minutes.

If using wooden skewers, soak them in water while waiting for the shrimp to marinate. (Wooden and bamboo skewers need to soak in water for a minimum of 30 minutes before being used on the grill, but longer is better.)

After the shrimp has marinated, clean the grates of the grill, then preheat the grill to 325-350 F while you prepare the kabobs.

To assemble the kabobs, stick a skewer through the thickest part of one shrimp, then through the end near the tail. Add the next shrimp on to the skewer the same way, making sure to leave a small space between the shrimp. Not overlapping the shrimp ensures even cooking. You can tell that you skewered the shrimp correctly if you can turn the kabob without the shrimp spinning.

Oil the grill, then place the kabobs onto the preheated grill. Close the lid and cook for 3 minutes. Use tongs to carefully flip the shrimp, close the lid, and cook for another 3 minutes (or until the shrimp is pink and no longer transparent).

Once the shrimp have finished cooking, carefully remove them from the grill using tongs, and place them onto a serving plate. Spoon the reserved marinade over the top and serve hot.