Rinse the shrimp briefly under cool water and pat them completely dry. Remove any remaining shells or veins. Dry shrimp will hold the seasoning better and develop a beautiful grilled texture.

Place the shrimp in a large mixing bowl. Add olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss gently until every shrimp is evenly coated with the seasonings.

Add barbecue sauce, honey, and lemon juice to a small bowl. Stir until smooth and well combined. The honey adds sweetness, while lemon juice gives the sauce a fresh, bright flavor.

Thread the seasoned shrimp onto skewers. Leave a little space between each shrimp for even cooking. If using wooden skewers, soak them in water beforehand to reduce burning during grilling.

Preheat your grill or grill pan over medium-high heat. Lightly oil the cooking surface if needed. A properly heated grill helps the shrimp cook quickly and creates attractive grilled marks.

Place the shrimp skewers on the hot grill. Cook for about two to three minutes on each side. Turn them carefully with tongs until they become pink, opaque, and lightly charred.

Brush the shrimp with barbecue sauce during the final minute of cooking. Turn them once and brush the other side. Avoid adding too much sauce too early, because it can burn quickly.

Remove the shrimp as soon as they are fully cooked. Serve the skewers immediately with lemon wedges and fresh parsley. Add extra barbecue sauce on the side for dipping.