Add the BBQ sauce, olive oil, lemon juice, hot sauce, soy sauce, garlic powder, and salt in a large bowl and whisk together. Set aside 3 Tablespoons of the mixture as a glaze to brush on later and pour the rest into a gallon sized plastic bag.
Add the raw shrimp to the bag and remove as much air inside the bag as possible and then close the bag. Slosh the marinade around the bag to make sure every shrimp is coated.
Let the shrimp and marinade sit in the refrigerator for 30 minutes to 1 hour.
Preheat the grill to medium high heat (about 350-400 degrees F).
When the shrimp is done marinating, remove from the marinade and load the skewers with the shrimp (about 5 shrimp per skewer). Grill on each side for 1-2 minutes, or until the shrimp has curled tight and turned pink.
Brush the marinade that was set aside onto the skewered and grilled shrimp. Make sure it is the marinade that has not been used to marinate the raw shrimp.
Plate and serve warm right off the grill. Garnish with optional chopped parsley.