If you're using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
In a bowl, whisk together the miso paste, fresh citrus juice, olive oil, minced garlic, and honey until smooth and well combined. This creates a vibrant marinade with a glossy texture.
Peel and devein the shrimp if not already done, leaving the tails on for a nice presentation. Rinse and pat dry with paper towels.
Toss the shrimp in the marinade, ensuring each piece is coated thoroughly. Cover the bowl and refrigerate for at least 30 minutes, up to 2 hours, to allow the flavors to penetrate.
Preheat your grill or grill pan over medium-high heat until hot and shimmering. Lightly oil the grates or pan to prevent sticking.
Thread the marinated shrimp onto the skewers, piercing through the tails and flesh, leaving enough space between each for even cooking.
Place the skewers on the grill and cook for about 2-3 minutes per side. You'll see the shrimp turn from translucent to pink and develop a slight char and smoky aroma.
Use tongs or a brush to baste the shrimp with any leftover marinade during the last minute of grilling for extra flavor and moisture.
Once beautifully charred and opaque, remove the skewers from the grill and let them rest for 2 minutes. This helps the juices settle for a juicy bite.
Squeeze fresh lemon or lime over the shrimp for a bright finishing touch, and serve immediately with your favorite sides.
