1. In a medium bowl, combine olive oil, lime juice, chipotle powder, garlic powder, smoked paprika, salt, and black pepper. Whisk until well blended.
2. Add the shrimp to the marinade, ensuring each shrimp is well coated. Let it marinate in the refrigerator for at least 15 minutes, or up to 30 minutes for a more intense flavor.
3. Preheat your grill to medium-high heat. If using a grill pan, lightly oil the grates to prevent sticking.
4. Thread the shrimp onto skewers, leaving a little space between each one for even cooking.
5. Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook, as shrimp can become rubbery quickly.
6. Remove from the grill and let them rest for a minute. Serve hot, garnished with chopped cilantro and lime wedges on the side.

As you grill, remember my abuela’s wisdom: cook with your senses. The shrimp should have a slight char and a vibrant color. Trust that, and you’ll know they’re just right.