Stabilize your grill at 475°F - 550°F and set up for direct grilling.
Prepare the shrimp and skewer 7 shrimp per skewer.
In a saucepan or skillet, melt butter with olive oil; heat until melted. Stir in garlic until fragrant (roughly 30 seconds) then add wine, shrimp shells, salt, red pepper flakes, black pepper, and lemon juice and bring to a simmer. Let wine reduce by half, then remove the shells. Squeeze all the liquid out of them and allow to simmer for another 2 minutes.
While the sauce is reducing, season the shrimp skewers with salt and place the shrimp skewers directly on the grill. Cook for 1-2 minutes and flip, then cook for another minute. They should be slightly pink after cooking 2-4 minutes total, depending on their size.
While the shrimp are cooking, tear apart tennis ball-sized pieces of bread. Slightly dip the bread in the sauce and toast on the grill (don’t let the bread drink up too much of the sauce). Close the dome and cook bread until toasted. Allow shrimp and sauce to finish up.
Transfer the grilled bread to the presentation plate, then lean the cooked shrimp skewers against the bread. Stab the skewer into a lemon wedge and rest it on the plate. Swirl the chopped parsley into the sauce and pour the hot Scampi Sauce over the shrimp. Enjoy!