1/4 cup olive oil
2 tsp lemon zest
2 tbsp fresh lemon juice
1/2 cup honey
3 tbsp fresh parsley, chopped
2 tbsp fresh thyme leaves, chopped
1/4 tsp salt
1 lb. shrimp, peeled and de-veined
Whisk together all ingredients (except shrimp) in a glass or plastic bowl, then add shrimp and gently toss to combine.
Cover and refrigerate for at least one hour.
Prepare your grill or broiler.
Remove shrimp from marinade, discard marinade, and put shrimp on metal or water-soaked bamboo skewers.
Grill for 5 to 7 minutes, turning once during cooking time, until shrimp are cooked through and pink.
This can be a main dish for 2 to 3 people or as appetizers for more.