Combine salt, sugar and baking soda together in a large mixing.
Wash and dry shrimp. Add shrimp to the salt, sugar and baking soda mixture. Stir to thoroughly coat.
Skewer the shrimp by threading shrimp on 2 skewers, head to tail. Alternate each shrimp (head to tail, tail to head) and make sure to push the shrimp together as close as possible. Leave enough room on the ends of the skewers to grab.
Lay all of the skewers on a baking tray so the ends of the skewers sit end to end on the edge and the shrimp are able to dry.
Let the shrimp dry out on the baking tray in the refrigerator for at least an hour.
Combine melted butter, half of the minced garlic, lemon zest, and lemon juice. Set aside.
Combine the olive oil with half of the minced garlic. Brush the garlic oil on the shrimp skewers.
Grill the shrimp skewers on medium-high heat. Depending on the size of your shrimp, they should be cooked in 5-10 minutes total.
Flipping halfway through. You can tell the shrimp are thoroughly cooked when opaque and pink and slightly charred on the exterior.
Once cool, remove shrimp from skewers. Immediately toss in the butter garlic mixture. Garnish with chopped parsley and cilantro.