Garnish: Fresh parsley or cilantro and lime slices
Instructions
Add the olive oil, lime juice, lime zest, chipotle chili pepper, smoked paprika, garlic powder, onion powder, honey, salt, and pepper to a bowl or jar. Whisk until fully combined.
Pour half of the marinade over the shrimp and toss until coated. Reserve the remaining marinade for serving later.
Let the shrimp marinate for 15–30 minutes while the grill heats up. Thread the shrimp onto skewers.
Preheat the grill to medium heat and lightly oil the grates. Grill the shrimp for 3–4 minutes per side until pink and opaque.
Transfer the shrimp skewers to a serving platter and drizzle lightly with the reserved marinade. Serve immediately with lime slices and fresh herbs if desired.
Notes
Do not marinate the shrimp longer than 30 minutes or the lime juice will start changing the texture.
Wooden skewers should be soaked for at least 30 minutes before grilling.
Maple syrup can be used instead of honey if needed.
Smaller shrimp will cook faster, so keep an eye on them while grilling.
Leftover shrimp can be stored in the refrigerator for up to 3 days.
These are best served hot right off the grill.
The reserved marinade should not touch raw shrimp after setting it aside for serving.