While you're preparing your other components, whisk together the olive oil, jerk seasoning, lime juice, honey, soy sauce, minced garlic, and salt in a bowl until the honey is fully dissolved and the mixture is well combined. Pat the shrimp dry with paper towels, then add them to the marinade and toss gently until every shrimp is evenly coated. Let the shrimp marinate for 15-20 minutes at room temperature—this is the perfect window to let the jerk flavors penetrate without the shrimp becoming mushy. I find that patting the shrimp dry first makes a huge difference in how well the marinade adheres rather than sliding off.

If using wooden skewers, submerge them in water now so they have time to soak and won't char on the grill. Preheat your grill or grill pan to medium-high heat (around 400°F if using a grill thermometer). Have a small bowl ready to hold the extra marinade liquid from the bowl after you remove the shrimp—you'll use this for basting during cooking.

Remove the marinated shrimp from the bowl, reserving the liquid in a separate bowl for basting. Thread 5-6 shrimp onto each prepared skewer, leaving a little space between them so heat circulates evenly. Place the skewers on the hot grill and cook for exactly 2 minutes without moving them—this creates nice char marks and allows the exterior to caramelize. Flip each skewer carefully, immediately brush the cooked side with the reserved marinade liquid, and cook for another 2 minutes until the shrimp are opaque throughout and cooked through. I like to save a little marinade to brush on one final time right before serving for an extra hit of flavor.

Transfer the grilled shrimp skewers to serving plates or a platter. Scatter the finely chopped cilantro generously over the top for color and fresh flavor contrast against the spiced shrimp. Arrange lime wedges alongside each portion for squeezing over the shrimp at the table.