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Melt butter in a small skillet over medium heat. Stir in shallot, garlic and red pepper flakes until fragrant, about 2 minutes; season with salt and pepper, to taste.
Thread shrimp onto skewers; season with salt and pepper, to taste. Brush with 2 tablespoons butter mixture.
Preheat grill to medium high heat.
Add skewers to grill, and cook, turning occasionally, until the shrimp are pink and opaque, about 3-4 minutes. Add lemons to grill, cut side down, during the last 2 minutes of cooking time.
Serve immediately, drizzled with remaining butter mixture, garnished with lemons and parsley, if desired.