Begin by placing the peeled and deveined large shrimp in a mixing bowl. Add olive oil, garlic powder, paprika, cayenne pepper, salt, and pepper, ensuring each shrimp is coated evenly. Allow the shrimp to marinate for 10 minutes at room temperature.

While the shrimp marinate, gather your blender and add the ripe mango, freshly squeezed lime juice, jalapeño, and honey if desired. Blend until smooth and creamy, which should take about 30 seconds. Taste the coulis; adjust the spice if necessary.

Preheat your grill to medium-high heat, around 400°F (200°C). Lightly oil the grates to prevent sticking. Allow the grill to heat for about 10-15 minutes before grilling the shrimp.

Carefully thread the marinated shrimp onto skewers, leaving space between each piece. Place the skewers on the hot grill and cook for 2-3 minutes on each side until the shrimp are opaque and have grill marks.

Once cooked, gently remove the shrimp skewers from the grill. Serve the grilled shrimp drizzled with the spicy mango lime coulis or alongside for dipping.