# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Marinade
02 - 1/4 cup honey
03 - 3 tbsp soy sauce (use gluten-free soy sauce to make gluten-free)
04 - 3 cloves garlic, minced
05 - 1 1/2 tbsp fresh lemon juice
06 - 2 tbsp olive oil
07 - 1/2 tsp ground black pepper
08 - 1/4 tsp salt
09 - 1/2 tsp crushed red pepper flakes (optional)
→ Garnish
10 - 2 tbsp chopped fresh parsley
11 - Lemon wedges, for serving
# How-To Steps:
01 - In a medium bowl, whisk together honey, soy sauce, minced garlic, lemon juice, olive oil, black pepper, salt and crushed red pepper flakes; reserve 2–3 tbsp of the mixture before adding shrimp if you plan to brush while grilling.
02 - Place shrimp in the bowl with the remaining marinade, toss to coat evenly, cover and refrigerate for 15–30 minutes (do not exceed 1 hour to avoid toughening from the acid).
03 - If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning; metal skewers do not require soaking.
04 - Thread shrimp onto skewers, leaving a small gap between pieces so heat circulates and shrimp cook evenly.
05 - Preheat a grill or grill pan to medium-high and lightly oil the grates or pan surface to prevent sticking.
06 - Place skewers on the hot grill and cook 2–4 minutes per side, turning once, until shrimp are pink, opaque and lightly charred at the edges; if desired, brush reserved glaze over shrimp during the final minute of cooking.
07 - Transfer skewers to a platter, sprinkle with chopped parsley and serve immediately with lemon wedges alongside grilled vegetables, rice or a fresh salad.
