Preheat a grill pan over medium heat.
Thread 6 shrimps on each skewer and set on a plate.
Sprinkle the salt, black pepper, red pepper flakes, lemon juice and olive oil evenly on both sides of the shrimp.
Once the grill pan is hot, cook the shrimp on each side for 3 minutes. Set aside to rest, but cover with foil to keep warm.
Meanwhile, melt the olive and 1 tablespoon of the butter in a medium pot over medium-low heat. Add the onion and garlic and cook 4 minutes, until the onion is translucent. If garlic threatens to burn, lower the heat.
Next, add the rice and cook while constantly stirring for 5 minutes. When the rice has a slightly translucent edge and white center, it's time to add the liquid.
Add the wine to the rice and stir while cooking until it has almost completely evaporated.
Once the wine evaporates, begin adding the chicken broth a 1/2 cup at a time while continuously stirring. Before adding the last 1/2 cup, taste the rice for doneness. The grains should still hold their shape, and the risotto should be creamy.
When the rice is ready to be served, turn off the heat and add the last tablespoon of butter and the zest of the lemon. Stir until it melts.
Plate the risotto, adding a skewer of shrimp on top. Serve with a lemon wedge and fresh parsley.