Whisk together ¼ cup of olive oil, 2 tablespoons of fresh lemon juice, 2 minced garlic cloves, 1 tablespoon of honey, 1 teaspoon of smoked paprika, and a pinch of cayenne pepper in a mixing bowl. Add salt and pepper to taste.

Add 1 pound of peeled and deveined jumbo shrimp to the bowl and gently toss until evenly coated. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.

Preheat your grill to medium-high heat, around 400°F (200°C).

Soak wooden skewers in water for about 15 minutes to prevent burning, then thread the marinated shrimp onto the skewers, leaving space between each.

Grill the shrimp for about 2-3 minutes per side until they are pink, opaque, and slightly charred.

Remove the skewers from the grill and drizzle additional fresh lemon juice over the shrimp before serving.