In a mixing bowl, combine olive oil, garlic powder, paprika, and cayenne pepper, along with salt and pepper. Add the large shrimp and toss to coat. Allow to marinate for 10 minutes.

In a blender, combine diced mango, lime juice, chopped jalapeño, and honey (if desired). Blend until smooth, then taste and adjust seasoning with a pinch of salt. Set coulis aside.

Preheat your grill to medium-high heat (around 400°F). Oil the grates with a paper towel dipped in vegetable oil.

Thread shrimp onto skewers, about 5-6 per skewer. If using wooden skewers, soak them in water for 30 minutes beforehand.

Place the skewers on the grill and cook for 2-3 minutes on each side until shrimp are opaque and charred.

Remove grilled shrimp from skewers and serve immediately, drizzling the coulis over the top or serving it on the side.