1. Remove shells from the shrimp including tails; devein, rinse and thoroughly dry. 2. Stir olive oil and garlic in oversized bowl large enough to hold all ingredients. Mix bread crumbs and parsley with the olive oil and garlic. Mixture should be moist. 3. Coat the shrimp by tossing. Thread the shrimp onto skewers. Try not to overcrowd. Line them side by side on a sheet of plastic wrap or wax paper. When finished, sprinkle leftover breadcrumb mixture over the skewers and lightly press onto the shrimp equally on both sides. Seal the skewers in plastic wrap and refrigerate at least a few hours or overnight. 4. Pre-heat the grill or broiler. Medium char the first side, about 2 to 3 minutes pending heat intensity. Flip over and cook until the shrimp is just cooked through, no longer translucent. 5. Carefully removing shrimp from the skewers. Serve with lemon wedges. 6. Notes: Although bamboo skewers are shown in the picture above, shrimp releases easier with metal skewers sprayed with non-stick. ---------------------------------------------------------------------------
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