Pat the shrimp dry with paper towels. This step is critical—excess moisture prevents browning and dilutes the marinade.

In a large bowl, whisk together lime juice, olive oil, minced garlic, cilantro, salt, black pepper, and cayenne (if using).

Add the shrimp to the bowl and toss to coat. Marinate for exactly 10 minutes at room temperature—no longer. The acid in the lime juice will start to cook the shrimp if left too long, turning them mushy.

While the shrimp marinates, preheat your grill to medium-high heat (375-400°F / 190-200°C). If using charcoal, wait until the coals are covered with a light gray ash.

Thread the shrimp onto skewers or place them in a grill basket in a single layer. Discard any leftover marinade.

Grill the shrimp for 2-3 minutes per side. You're looking for bright pink color, opaque flesh, and light char marks. The shrimp should curl into a loose 'C' shape—if they curl into a tight 'O', they're overcooked.

Remove from the grill immediately. The internal temperature should reach 120°F (49°C) for perfectly cooked shrimp; carryover cooking will bring it to 130-135°F.

Serve hot with fresh lime wedges and a sprinkle of extra cilantro.