In a small bowl, whisk together the smoked paprika, black pepper, cayenne pepper, onion powder, garlic powder, mustard powder, dried oregano, dried thyme, and white pepper to create your Cajun seasoning base. In a separate small bowl, combine the melted butter with the lemon juice and honey, then stir in the salt and the Cajun spice mixture until fully incorporated and smooth. This creates your marinade-glaze that will coat the shrimp beautifully during grilling.

Pat the shrimp dry with paper towels—this helps them develop a better sear and prevents steaming on the grill. Thread the shrimp onto skewers, leaving a small gap between each piece to allow heat to circulate evenly. I like to use wooden skewers soaked in water for at least 30 minutes to prevent burning, or metal skewers work just as well. Preheat your grill to 400-450°F and oil the grates well to prevent sticking.

Generously brush the Cajun butter sauce from Step 1 onto all sides of the skewered shrimp, making sure each piece is well coated. Place the skewers on the hot grill and cook for 2-3 minutes per side until the shrimp are opaque, pink, and reach an internal temperature of 145°F—they'll cook quickly, so watch carefully to avoid overcooking. I recommend brushing with any remaining sauce halfway through grilling to build extra flavor and keep the shrimp moist.

Transfer the grilled shrimp to a serving platter and drizzle with any remaining butter sauce. Let the shrimp rest for 1-2 minutes before serving to allow the flavors to settle. Serve immediately while hot for the best taste and texture.