Combine the garlic, shallot, parsley, basil, dry mustard, Dijon mustard, sea salt and freshly cracked pepper, taste, olive oil, and lemon juice together in a large zip lock bag. Seal and shake well to combine. Add the shrimp and shake to evenly coat. Seal and place into the refrigerator for 2 hours.
Soak the skewers in water for a few minutes. Spear the shrimp with the tail pointing in the same direction, four shrimp per skewer.
Heat a large grill pan over medium high heat. Coat the pan with cooking spray. Add the skewers once the pan is HOT. Cook for 2-3 minutes then flip for 1-2 minutes. Remove from the skillet and place on the serving dish. Repeat the cooking process with the rest of the skewers. Serve with extra lemon juice on the side if desired. Serve immediately. Enjoy.