In a small bowl, whisk together the lime juice, honey, minced garlic, olive oil, red pepper flakes, and a pinch of salt and pepper to create a vibrant marinade.
Add the peeled and deveined shrimp to the marinade, tossing gently to coat all over. Cover and refrigerate for 15 minutes to let the flavors meld.
While the shrimp marinate, soak wooden skewers in water for at least 30 minutes or prepare metal skewers for grilling.
Thread the marinated shrimp onto the skewers, pressing firmly at the tail end and leaving a little space between each piece for even cooking.
Preheat your grill to medium-high heat, aiming for a hot, even surface that will give the shrimp a lovely char.
Place the skewers on the grill, cooking for about 2-3 minutes per side, turning often. Look for a pink, opaque color and a slight char on the edges.
Brush the shrimp with any remaining marinade during grilling for extra flavor and shine.
Once the shrimp are evenly cooked and lightly charred, remove the skewers from the grill and let rest for a minute.
Serve the skewers hot, garnished with a squeeze of fresh lime if desired, and enjoy the smoky, citrusy flavors with a tender, firm texture.
