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1. Shell the shrimp, leaving the tail and the last segment of shell intact. Devein the shrimp by making a shallow incision down their backs with a small sharp knife and lifting out the black or white intestinal vein with the point of the knife.
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2. Wash the shrimp under cold running water and pat them completely dry with paper towels. Combine the vegetable oil, lemon juice and garlic in a bowl and mix well.
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3. Drop in the shrimp and turn them about with a spoon to coat them evenly. Then cover the bowl tightly with aluminum foil or plastic wrap and marinate the shrimp in the refrigerator for about 12 hours, turning them over occasionally.
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4. Immerse two dozen individual Oriental bamboo skewers in water and soak them for at least an hour to prevent the skewers from charring when the shrimp are broiled. Then light a layer of charcoal briquettes in a hibachi and let them burn until a white ash appears on the surface.
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5. Or preheat the broiler of the oven to its highest setting. Remove the shrimp from the marinade and spear each one with a skewer. Broil the shrimp about 4 inches from the heat for 2 to 3 minutes on each side, or until they are delicately browned.
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6. Arrange the skewered shrimp attractively on a heated platter and sprinkle them with the chopped parsley. Season the shrimp lightly with salt and a few grin dings of pepper and serve at once.
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