Start by preheating your grill to 350-375 degrees F.

Next make the spice blend. Use measuring spoons to measure out the spices and combine them in a small bowl. Set aside.

Now prep the shrimp. Get out a large flat dish and place the raw shrimp in it. Dry the shrimp off using paper towels (this helps the seasoning stick better), then throw the towels away. Measure out the oil and drizzle it over the shrimp, then sprinkle the seasoning mix over them. Use your fingers to combine everything together, making sure each shrimp is as evenly coated as possible.

Take out one metal skewer and gently push a shrimp onto it, making sure to get the skewer's point as close to the middle of the shrimp as possible. Slide it down to the bottom of the skewer, then keep repeating until all of the shrimp are on all of the skewers. Place the same size of shrimp together on the same skewer – smaller ones on one skewer, larger ones on another. You should be able to fit 6 to 7 shrimp onto 1 skewer, depending on the size of your shrimp (or if you’re using different sized skewers).

Next grill the shrimp. Once the grill comes to temperature place the shrimp skewers on the grill grates. Close the lid and cook for 3 minutes, then flip the skewers (use an oven mitt to protect your hands!) and cook for another 2 to 3 minutes with the lid closed. Check the shrimp and see if they are opaque all the way through and at an internal temperature of 145 degrees F. The larger shrimp or the shrimp in cooler spots on your grill may need another minute or two to cook all the way through.

While the shrimp are on the grill use a sharp knife and cutting board to cut a lime into wedges, either in four pieces or eight depending on how large the lime is (or you can use bottled lime juice, though I highly recommend using fresh). When the shrimp are done cooking, remove them from the grill using an oven mitt and set the skewers on a platter. Squeeze the lime wedges to spritz fresh lime juice over the shrimp, then serve!