In a small bowl, whisk together the minced garlic, Italian Volcano lime juice, olive oil, honey or maple syrup, paprika, salt, and pepper to create the marinade.

Place the peeled and deveined shrimp in a shallow dish or a resealable plastic bag. Pour the marinade over the shrimp, making sure they are evenly coated. Cover or seal and refrigerate for at least 30 minutes to marinate.

Preheat your grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Thread the marinated shrimp onto skewers, dividing them evenly.

Grill the shrimp skewers for 2-3 minutes on each side, or until they are pink and opaque, and have grill marks.

Remove the shrimp skewers from the grill and transfer them to a serving platter.

Garnish with chopped cilantro, if desired, and serve with Italian Volcano lime juice on the side for topping the shrimp before eating.