In a large bowl, combine olive oil, juice from 2 limes, minced garlic, chili powder, cumin, paprika, cayenne pepper, honey, salt, and black pepper. Whisk until well combined.

Add the shrimp to the marinade and gently toss to coat evenly. Cover and refrigerate for 30 minutes (don't exceed this time as the lime juice can start cooking the shrimp).

While the shrimp marinates, soak wooden skewers in water for at least 20 minutes to prevent burning.

Thread the marinated shrimp onto skewers, leaving small gaps between each piece to ensure even cooking.

Preheat your grill to medium-high heat (around 400°F).

Grill the kebabs for 2-3 minutes per side until the shrimp turn pink and slightly charred.

Garnish with fresh cilantro and serve with lime wedges.