Soak your skewers in ice-cold water for 15 minutes while you prep the shrimp.
Peel and devein the shrimp and cut the pineapple into two-inch chunks; set aside.
Season the shrimp with salt, pepper, paprika, garlic, lemon juice, and lemon zest.
Thread one piece of shrimp and one piece of pineapple towards the bottom of the skewer. Continue threading the skewer until you get to the top alternating between the shrimp and pineapple.
Add one tablespoon of olive oil to a medium high heat grill pan. Cook your lemon wedges on the grill for two minutes on each side or until slightly char; set aside.
Add shrimp skewers to the grill pan and cook for a minute and a half on each side.
Remove from grill pan and garnish shrimp skewers with cilantro and a squeeze of grilled lemon if desired.