# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined (tails on or off as preferred)
→ Marinade
02 - 1/4 cup honey
03 - 3 tablespoons soy sauce (use gluten-free soy sauce if required)
04 - 3 garlic cloves, minced
05 - 1 1/2 tablespoons fresh lemon juice
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/4 teaspoon fine salt
09 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Garnish
10 - 2 tablespoons fresh parsley, finely chopped
11 - Lemon wedges, for serving
# How to Make It:
01 - In a mixing bowl whisk together honey, soy sauce, minced garlic, lemon juice, olive oil, black pepper, salt and red pepper flakes until smooth and homogenous.
02 - Add shrimp to the glaze and toss to coat thoroughly. Cover and refrigerate for 15 to 30 minutes; do not exceed 1 hour to avoid textural breakdown from the acid.
03 - If using wooden skewers, submerge them in water for at least 20 minutes to reduce the risk of burning on the grill.
04 - Thread shrimp onto skewers, spacing them evenly to ensure consistent cooking and good airflow around each piece.
05 - Preheat a grill or grill pan to medium-high heat and lightly oil the grates or pan to prevent sticking.
06 - Place skewers on the hot grill and cook 2 to 4 minutes per side, flipping once, until shrimp turn opaque, curl slightly and show light char at the edges.
07 - Transfer skewers to a platter, sprinkle with chopped parsley and serve immediately with lemon wedges. If desired, reserve a few tablespoons of the unused glaze and brush over shrimp while grilling for extra shine and flavor.
