In a small bowl, whisk together the olive oil, garlic, lime juice, honey and chili paste.
Add the shrimp to the marinade and toss to combine. Refrigerate for 20-30 minutes. Thread the shrimp onto the skewers.
Preheat a grill or grill pan on medium high heat. Brush the grill grates or pan with oil and place the skewers on the grill, basting with the leftover marinade as they cook. Grill about 1-2 minutes per side, just until the shrimp are opaque. Do not overcook!
Remove the skewers to a platter, sprinkle with cilantro and serve with coconut lime rice.
*For the freshest shrimp, buy them frozen. Most grocery store shrimp were previously frozen anyway.*Sambal Oelek, a fresh chili paste, can usually be found next to the sriracha at the grocery store. You can also substitute sriracha if you like.*Nutrition information does not include rice.