For marinade, in a small bowl combine oil, wine, garlic, lemon peel, salt, and crushed red pepper. Cover and chill for up to 24 hours.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 hour, turning bag once.
Preheat broiler. Drain shrimp, reserving marinade. Place shrimp on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 2 minutes. Turn shrimp over and brush with the reserved marinade; discard any remaining marinade. Broil for 2 to 4 minutes more or until shrimp are opaque.
To serve, mound shrimp on a serving platter. Sprinkle with parsley and serve with lemon wedges. If desired, use picks for serving.