Line a large microwave-safe plate with a layer of paper towel. Spread bell peppers skin side down in an even layer. Microwave on high for 2 minutes. Set aside to cool.
Line another microwave safe plate with a layer of paper towel. Spread mushrooms in an even layer and microwave for 3 minutes. Set aside to cool.
While the vegetables are cooling, make the marinade by mixing together olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined.
Reserve 3 tablespoons of the marinade to use as sauce later.
If you are using wooden skewers, this is the time to soak them in water (they should be soaked for at least 30 minutes.)
Add the shrimp and the now-cooled vegetables. Toss to coat. Cover it with plastic wrap and refrigerate for 30 minutes.
To thread shrimp and vegetables onto the skewers: Lay a shrimp down and run the skewer through the center. Thread a mushroom onto the skewer through the sides of the cap, pushing it closer to the shrimp. Follow the mushroom with another shrimp and then a piece of pepper. Repeat shrimp and vegetable sequence two more times. Do not discard the marinade as we will use some of it to brush them as they are grilling.
When the skewer is full, gently press them so that they fit snugly in the center.
Follow the same steps for the rest of the skewers until you run out of shrimp and vegetables.
Heat a gas grill to medium-high (about 400 degrees F.) for about 10 minutes.
Place shrimp kabobs on the hot grill. Cook 3-4 minutes on each side brushing it with the leftover marinade a few times to make sure they are not drying. In the end, shrimp should be pink and opaque and vegetables should be tender.
Transfer onto a plate. Sprinkle it with fresh parsley and drizzle it with the reserved marinade/sauce. Serve with lemon wedges.