Mix your melted butter, minced garlic, honey, soy sauce, and lemon juice in a small bowl. Stir until everything's combined and the honey dissolves completely. Add smoked paprika, black pepper, and cayenne—taste it and adjust the heat level to your preference. This glaze is your foundation for flavor.

Pat your shrimp dry with paper towels. Wet shrimp won't sear properly, and you want that gorgeous caramelization happening. Toss them in a bowl and set them aside while your grill gets ready.

Heat your grill to medium-high heat (around 400°F). You want the grates hot enough that a drop of water sizzles immediately. If you're using wooden skewers, soak them in water for 15 minutes before threading.

Thread the shrimp onto skewers, leaving a tiny bit of space between each piece. Don't cram them together—they need room to cook evenly. If you prefer to grill them loose, that works too, just keep them from rolling off the grates.

Brush the grill grates with a little oil to prevent sticking. Place your skewers directly on the grill and cook for 3-4 minutes without touching them. This creates that beautiful char and sear you're after.

Flip your skewers and immediately brush the grilled honey garlic shrimp party portions with your glaze. Let them cook for another 3-4 minutes while you brush on a second coat halfway through. Don't overcook—shrimp goes from perfect to rubbery fast.

Transfer to a serving platter and drizzle any leftover glaze over top. Sprinkle with fresh cilantro and toasted sesame seeds for that final touch. Squeeze lemon wedges over everything and serve hot.