Preheat a grill or grill pan over medium-high heat.
Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer.
Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill.
Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through.
Transfer to a platter and garnish with the remaining scallions and the lime wedges.
Cook’s Note
For a surf and turf meal, try serving this with my Carne Asada.
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