In a large bowl, combine Ken’s Honey Mustard Dressing, lime juice, lime zest, thyme and sea salt.
Rinse and pat dry the shrimp; add to bowl and toss to coat completely. Cover with plastic wrap and place in the refrigerator for 1 hour.
When ready to cook, remove from refrigerator and gently skewer 2 shrimp each just before grilling.
Preheat grill or grill pan on medium-high heat. Spray with non-stick cooking spray and then place each skewer flat onto grill. Let cook for two minutes, then turn and let cook for approx. 2 minutes until shrimp are just done. Careful not to burn tails. Remove from pan and set aside on a plate.
Serve immediately with Ken’s Honey Mustard Dressing for dipping.