Submerge wooden skewers in room-temperature water for 15 minutes before threading anything. This prevents splintering mid-bite—a small detail that matters when Lily's holding her dinner.

Pat shrimp completely dry with paper towels, then combine minced garlic, olive oil, paprika, cumin, salt, pepper, and lemon juice in a small bowl. I mix this while the grill preheats because the oil begins releasing garlic fragrance—a smell that tells me seasoning is actually bonding, not just sitting on top.

Thread 5 shrimp onto each skewer, alternating direction so they lay flat against the grill grate rather than curling. This positioning means both sides touch heat evenly instead of one side steaming while the other browns.

Brush the garlic-oil mixture generously over both sides of shrimp, then season with one more pinch of salt because some coating gets absorbed during mixing. I've learned this through burnt-looking attempts—the shrimp won't taste over-salted because the coating contains salt already, but that extra pinch prevents the underseasoned bite.

Place skewers on a preheated grill set to medium-high heat (around 400°F if you have a thermometer). Grill for 3-4 minutes on the first side without moving them—movement ruins the char you're building.

Flip skewers and grill the opposite side for another 2-3 minutes until shrimp turn opaque throughout, with edges showing just-starting-to-blacken spots. Here's where vulnerability helps: I've overcooked these countless times by waiting for a color that never comes because I misjudged heat level. Tom now handles this step because he knows his grill's temperament better than I do.

Transfer grilled shrimp skewers family-style to a serving platter and scatter fresh parsley over top while they're still hot. The heat wilts the herb slightly, releasing chlorophyll-forward flavor that adds brightness the raw version can't match.