Grilled Shrimp

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¼ c. extra-virgin olive oil

¼ c. lime juice

4 garlic cloves, minced

3 tbsp. honey

2 tbsp. low-sodium soy sauce

1 tbsp. chili garlic sauce or Sriracha

2 lb. shrimp, peeled and deveined

¼ c. freshly chopped cilantro, for garnish

Lime wedges, for serving

If using wooden skewers, soak in water for 30 minutes.
In a medium bowl, whisk together olive oil, lime juice, garlic, honey, soy sauce, and chili sauce. Reserve ¼ cup marinade for brushing onto shrimp while grilling.
In a large bowl, toss shrimp with remaining marinade. Preheat grill or grill pan and thread shrimp onto skewers. Grill shrimp until pink and opaque, about 3 minutes per side, brushing with reserved ¼ cup marinade before and after each flip.
Garnish with cilantro and serve hot with lime wedges.

Cooked