In a medium bowl, whisk together olive oil, garlic, lemon juice, soy sauce, honey, smoked paprika, red pepper flakes, salt, and pepper.
Add shrimp to the marinade and toss until well coated. Cover and refrigerate for 20–30 minutes (don’t go longer or the shrimp might get mushy).
Preheat grill to medium-high heat.
Thread shrimp onto skewers if desired, then grill for 2–3 minutes per side, until pink and slightly charred.
Remove from grill, sprinkle with fresh parsley, and serve immediately.