Soak wooden skewers in water for 15 minutes while you prep — this prevents them from catching fire on the grill and keeps your shrimp from sliding around.

Combine olive oil, lemon juice, minced garlic, smoked paprika, black pepper, sea salt, parsley, cilantro, honey, cayenne pepper, and halal soy sauce in a large mixing bowl and whisk until the honey dissolves completely.

Add the peeled shrimp to the marinade and toss gently with a spoon, making sure every shrimp gets coated — this takes about two minutes and you'll notice the shrimp start to smell incredible immediately.

Let the shrimp marinate for at least 10 minutes at room temperature, or cover and refrigerate for up to 8 hours if you're prepping ahead.

Thread 4-5 shrimp onto each soaked skewer, leaving a tiny bit of space between each piece so heat circulates and they cook evenly — I usually alternate the shrimp direction for a neater look.

Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates with a paper towel and tongs to prevent sticking.

Place skewers directly on the grill for 3-4 minutes on the first side without moving them — you'll see char marks form and smell that gorgeous smoky aroma.

Flip the skewers carefully and grill for another 3-4 minutes on the second side until the shrimp are opaque throughout and the edges have slight blackening.

Transfer finished skewers to a serving platter and brush with any remaining marinade from the bowl for extra flavor and shine.

Let them rest for 2 minutes before serving so the juices stay inside the shrimp instead of running onto the plate.