Zest (finely grate the rind) three of the 5 limes into a large bowl. Next, juice the same 3 limes into the same bowl; add the garlic, oil, water, salt, pepper and shrimp; toss well. Cover and refrigerate for 30 to 45 minutes. Meanwhile, preheat outdoor or indoor grill or oven broiler. If you are using metal skewers, give them a quick coat of olive oil to keep the shrimp from sticking. Remove shrimp from marinade and thread 4 or 5 onto each skewer. Grill/broil shrimp for 3 to 4 minutes per side or until they turn bright pink. Cut remaining limes into wedges. Serve shrimp skewers sprinkled with chopped parsley and garnished with lime wedges.
DO-AHEAD TIP: Marinate shrimp for at least 30 minutes prior to grilling. If using bamboo skewers, soak them in water for 30 minutes prior to grilling (to prevent burning).