Peel and devein the shrimp, leaving the tail fin intact.

Place the shrimp in a large zipper bag.

In a bowl, combine lemon juice, paprika, cayenne pepper, cumin, minced garlic, chopped parsley, chopped cilantro, olive oil, salt, and pepper.

Whisk the ingredients in the bowl to blend the charmoula marinade.

Pour half of the marinade over the shrimp in the bag.

Seal the bag and refrigerate for 1-2 hours to marinate.

Prepare the grill or preheat the broiler.

Remove the shrimp from the marinade, discarding the used marinade.

Thread the marinated shrimp onto skewers, estimating 6 shrimp per serving.

Using double skewers will make it easier to turn the shrimp.

Grill or broil the shrimp until done, turning once.

Grill or broil for approximately 3-4 minutes per side, or until pink and opaque.

Serve the grilled shrimp with the reserved marinade as a sauce.