In a large mixing bowl, combine the olive oil, salt, lemon juice, oregano, basil, black pepper, garlic powder, paprika, and onion powder. Stir well.
Toss in the peeled and deveined shrimp with tongs and a ladle to coat well. Cover with plastic wrap and place in the refrigerator for 45 minutes. Do not leave in the marinade for more than an hour.
Remove from the fridge and place marinated shrimp on a skewer, evenly spaced.
Place over medium-high heat and grill for 3 minutes per side.
Use a meat thermometer to ensure the temperature is 120 degrees Fahrenheit. Higher temperatures can result in dry shrimp.
Serve this Texas Roadhouse shrimp skewer over a bed of rice and alongside some grilled asparagus with garlic butter as a dipping sauce. Fresh lemon wedges can also be a nice addition. You could also serve the shrimp on a flat surface like a wooden tray as an appetizer.
Notes
If you have leftover shrimp, store your grilled Texas Roadhouse shrimp recipe in an airtight container in your refrigerator. It can last for up to three days.