In a medium mixing bowl, whisk together 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 1 tablespoon honey, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, and a pinch of salt and pepper. Ensure the marinade is well combined and the flavors meld beautifully.

Add 1 pound of peeled and deveined jumbo shrimp to the marinade, using your hands or a spatula to coat each shrimp evenly. Cover the bowl with plastic wrap or transfer to a resealable bag. Refrigerate for about 30 minutes.

While the shrimp marinates, preheat your grill to medium-high heat, around 400°F (200°C). For charcoal, light the coals and wait until they are covered in white ash.

Remove the shrimp from the marinade and thread them onto metal or soaked wooden skewers.

Place the skewered shrimp directly on the grill and cook for about 2-3 minutes on each side until they turn pink and opaque.

Once your grilled jumbo shrimp are done, carefully remove the skewers from the grill. Drizzle with fresh lemon juice before serving.