Thaw shrimp completely if frozen and pat dry with paper towels. Trim tails if desired and ensure they’re deveined.

In a large bowl, combine Parmesan, garlic powder, onion powder, dried thyme, paprika, dried basil, black pepper, salt, and cayenne. Mix well.

Add shrimp to the bowl. Squeeze in ½ of the lemon’s juice and toss until each shrimp is evenly coated. Let rest 10–15 minutes at room temperature.

Preheat grill or a heavy skillet to medium-high heat. If using wooden skewers, soak them 30 minutes first to prevent burning.

Thread 4–6 shrimp per skewer, leaving some space between pieces so heat circulates. Alternatively, lay shrimp directly on the grill grates or skillet.

Grill or sear for 2–3 minutes per side. Shrimp are done when opaque and firm with slight char marks. Avoid overcooking — they’ll become rubbery.

Transfer to a platter, squeeze additional lemon to taste, and serve immediately with lemon slices.