Rinse the peeled and deveined shrimp under cold water and pat thoroughly dry with paper towels. If tails-on is preferred for presentation, leave tails intact.

Make marinade

In a medium bowl, whisk together 4 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, chopped parsley, chopped cilantro, smoked paprika, ground cumin, crushed red pepper flakes, 1.5 tsp sea salt, 1/2 tsp black pepper, and 1 tsp honey (if using). Adjust seasoning to preference.

Marinate shrimp

Add the dried shrimp to the marinade and toss until evenly coated. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) to allow flavors to penetrate without over-marinating the shrimp.

For Grilling & Serving

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan, heat it on the stovetop over medium-high heat. Lightly oil the grill grates or grill pan with 1 tbs olive oil to prevent sticking.

Skewer shrimp

Thread 4 shrimp onto each skewer, piercing once near the tail and once near the thicker end so shrimp lay flat. Leave a little space between shrimp so heat circulates and they cook evenly.

Grill shrimp

Place skewers on the preheated grill. Cook shrimp 2–3 minutes per side, flipping once, until opaque and firm with slight char marks. Internal temperature should reach 120–130°F (49–54°C) for best texture. Avoid overcooking, which makes shrimp rubbery.

Finish and rest

Remove skewers from grill and immediately brush lightly with any reserved marinade or a quick drizzle of olive oil and a squeeze of fresh lemon. Let shrimp rest 1–2 minutes.

Plate and garnish

Transfer skewers to a serving platter. Sprinkle with chopped fresh parsley, a pinch of coarse sea salt if desired, and serve with lemon wedges on the side for squeezing.