Soak wooden kebob skewers for at least 30 minutes. Meanwhile, make lemon parsley butter by melting butter in a small bowl. Mix in lemon and parsley. Reheat in microwave 10 seconds or so just prior to serving.
Whisk marinade ingredients together in large bowl. Add shrimp and stir until fully coated. Marinate for 15-30 minutes at room temperature.
Heat grill to medium high heat (roughly 400 degrees F) Clean grates and grease with oil. Thread the shrimp onto the skewers
Evenly space skewers on the hot grill and cook for 2 minutes per side or until shrimp are golden with slight char on the edges. Remove from grill to a serving plate.
To serve, dip shrimp in lemon parsley butter or remove shrimp from skewers, drizzle on the butter and toss to combine. Serve with additional fresh lemon wedges.