Rinse the prawns under cold water and pat them dry with paper towels. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during cooking.

In a large bowl, combine olive oil, lemon juice, garlic, paprika, chili flakes, parsley, salt, and black pepper. Whisk everything together until the marinade is well blended and aromatic.

Add the prawns to the marinade and toss until they are evenly coated. Cover the bowl and refrigerate for about 20 minutes to allow the flavors to infuse into the seafood.

Thread the marinated prawns onto skewers, leaving a small gap between each prawn. This allows even cooking and helps achieve a nice grilled finish on all sides.

Preheat the grill to medium-high heat. Cook the skewers for about 3–4 minutes per side until the prawns turn pink, opaque, and lightly charred around the edges.

Remove the skewers from the grill and transfer them to a serving platter. Garnish with fresh parsley and lemon wedges, then serve immediately while hot and juicy.