Use a pair of kitchen shears to cut through the backs of the shrimp and remove the veins. Place in a large casserole dish
. In a medium bowl, combine the olive oil, lemon juice
, lemon zest
, kosher salt and pepper. Whisk
to combine, and drizzle
over the shrimp. Cover the shrimp with plastic wrap
and refrigerate for up to 2 hours, turning the shrimp to the other side after the first hour.
Preheat the grill to high heat. Remove the shrimp
from the marinade and place on the grill
. Cook for 3 1/2 minutes. Turn over and cook for another 3 1/2 minutes. Remove from the grill and place on a large platter. Season the shrimp with the sea salt and sprinkle with the chopped parsley. Serve with lemon wedges.