Submerge bamboo skewers in water and soak them for 30 minutes.
While the skewers are soaking, in a large bowl whisk together jerk seasoning, olive oil, lime juice, and soy sauce. Add shrimp and toss to coat. Cover with plastic wrap and place in the refrigerator until the skewers are done soaking.
Take the skewers out and discard water. Place 4-5 shrimp on each skewer until all shrimp are skewered.
Grill shrimp for 10 minutes on each side, or until the shrimp is no longer opaque and reaches an internal temperature of 145F.
Click on the time in the instructions to start a timer!Bamboo skewers have to be soaked in water before grilling. This prevents them from catching on fire.