In a medium sized bowl combine honey, lime juice, 1 tablespoon of cilantro, jalapeno and lime zest.
To enhance the flavor of the cumin, heat in a small skillet set over low heat, stirring, until warmed and fragrant, about 30 seconds. Add to the marinade, in addition to salt. Stir to blend.
Add shrimp to the marinade. Cover and refrigerate 1 to 2 hours.
When ready to grill select 4, 12-inch skewers. Thread each shrimp through the tail and head portion onto the skewers, dividing evenly. Lay on a platter and spoon the remaining marinade on top.
Heat grill until very hot. Grill shrimp until lightly charred on one side, 1 to 2 minutes. Spoon any remaining marinade over the shrimp and turn raw side down. Grill just until the shrimp are cooked through, 1 to 2 minutes more.
Arrange on a clean platter and sprinkle with the remaining 1 tablespoon chopped cilantro, thin-sliced jalapeno, lime wedges and cilantro sprigs. Serve hot or at room temperature.
Recipe courtesy of Marie Simmons, cookbook author.
Recipe provided courtesy of the National Honey Board www.honey.com.