Combine honey, lime juice, minced garlic, soy sauce, and olive oil in a bowl, whisking until the marinade is smooth and fragrant.
Add the peeled shrimp to the marinade, tossing gently to coat each piece thoroughly. Cover and refrigerate for 30 minutes to let the flavors infuse.
Preheat your grill to a high heat, until it’s hot and slightly smoky. Remove the shrimp from the marinade, allowing excess to drip off.
Thread the marinated shrimp onto the soaked wooden skewers, keeping them snug but not too tight to allow even cooking.
Place the skewers on the hot grill, listening for the sizzle and watching for flare-ups from the honey and lime juice. Cook for about 2-3 minutes per side, turning carefully with tongs.
Watch for the edges of the shrimp to develop a deep, caramelized char, while the inside remains juicy and tender. Baste with leftover marinade if desired for extra flavor.
Once the shrimp are perfectly charred and opaque throughout, remove the skewers from the grill and let rest for a minute.
Serve the skewers hot, with a squeeze of fresh lime if desired, and enjoy the smoky, sticky goodness with crispy edges and juicy insides.
