1-First, mix the marinade by combining 1/3 cup olive oil, 1/4 cup freshly squeezed lime juice, 2 teaspoons garlic, 2 tablespoons chopped fresh parsley, 2 tablespoons Worcestershire sauce, 1 tablespoon honey, 1/4 teaspoon salt, and a pinch of black pepper in a jar. Shake it well to blend the flavors. For a helpful tip on similar seafood dishes, check out our creamy crab and shrimp bisque recipe for more ideas on pairing proteins.

2-Next, place your 2 lbs of raw, peeled, and deveined shrimp into a large zip-top bag or bowl, then pour the marinade over them. Seal and refrigerate for 15-20 minutes no more than 2-3 hours to keep the texture just right. After marinating, remove the shrimp and discard the marinade to avoid any excess liquid on the grill.

3-Grilling and Finishing Steps: Thread the shrimp onto skewers for easy handling. Preheat your grill to high heat and cook the shrimp for 3-5 minutes, flipping halfway through until they’re pink and opaque. If you don’t have a grill, broil them in the oven for the same amount of time, flipping once for even cooking.

4-Finally, garnish with fresh lime wedges and extra chopped parsley before serving. This whole process, from prep to plate, takes about 35 minutes total, with 10 minutes for prep, 20 minutes marinating, and 5 minutes cooking. It’s a quick win for busy lifestyles, and for another grilled option, you might enjoy our butter grilled wahoo steaks recipe for variety.