Thread the shrimp onto metal or soaked bamboo skewers, feeling the slight resistance as they slide on with a satisfying squeak, then settle into place with a soft pop.
In a small bowl, whisk together honey, lime juice, olive oil, minced garlic, soy sauce, and red pepper flakes until well combined and slightly thickened from the honey.
Place the skewered shrimp in a shallow dish or zip-top bag, then pour the marinade over, ensuring all are coated. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Preheat the grill to medium-high heat, aiming for a hot, even temperature. Oil the grill grates lightly to prevent sticking.
Remove the skewers from the marinade, letting excess drip off, and place them on the hot grill. Listen for the sizzle as the marinade hits the heat and begins to caramelize.
Grill the shrimp for about 2-3 minutes per side, turning regularly to achieve even caramelization and to prevent overcooking. The shrimp should turn a bright pink and be slightly charred at the edges.
Once cooked through, remove the skewers from the grill and transfer to a serving platter. Let them rest for a minute or two to finish cooking and develop a glossy, caramelized glaze.
Serve the honey lime shrimp skewers hot, garnished with additional lime wedges if desired, and enjoy their tender, juicy texture with a sweet and tangy flavor profile.
