# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined (tails on or off), approximately 450 g
→ Marinade
02 - 1/4 cup honey
03 - 3 tablespoons soy sauce (use gluten-free variety if required)
04 - 3 garlic cloves, finely minced
05 - 1 1/2 tablespoons fresh lemon juice
06 - 2 tablespoons extra-virgin 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
# Directions:
01 - Whisk honey, soy sauce, minced garlic, lemon juice, olive oil, black pepper, salt and red pepper flakes (if using) in a medium bowl until homogenous.
02 - Add the shrimp to the glaze, toss to coat thoroughly, then cover and refrigerate for 15 to 30 minutes; do not exceed 60 minutes to avoid toughening.
03 - If using wooden skewers, submerge them in water for at least 20 minutes to minimize burning during cooking.
04 - Thread shrimp onto skewers, leaving a small gap between pieces so heat circulates and they cook evenly.
05 - Preheat a grill or heavy grill pan to medium-high heat and lightly oil the grates or pan surface to prevent sticking.
06 - Place skewers on the grill and cook 2 to 4 minutes per side, turning once, until shrimp are pink, opaque and slightly charred at the edges.
07 - Transfer skewers to a serving platter, sprinkle with chopped parsley and serve immediately with lemon wedges.
