Begin by preparing the marinade. Add 2 tablespoons lemon juice, Worcestershire, garlic, dijon mustard, honey, salt, pepper, and red pepper flakes into a large bowl. Whisk the marinade together.

Drizzle 2 tablespoons of olive oil into the marinade while whisking until all the ingredients are combined.

Add the shrimp to the marinade and toss to coat the shrimp in the marinade.

Place the shrimp into the refrigerator and let the shrimp sit for 30 minutes to 1 hour, but no longer. If the shrimp sits in the marinade for longer than 1 hour the shrimp may begin to cook in the lemon juice.

While the shrimp is marinating, prepare the corn and black bean salad.

Place all ingredients for the salad into a large bowl and mix until combined.

Season with more lime juice and salt, to taste. Refrigerate until the shrimp are ready.

Preheat the grill to 400ºF.

Remove the shrimp from the marinade and slide 4-5 shrimp onto a skewer. Be sure to skewer the thick part of the shrimp and the tail. Repeat until all shrimp are skewered.

When the grill reaches 400ºF place shrimp skewers on the grill over direct heat. Grill for 1-2 minutes on each side. Once the shrimp have turned pink in color, you know they are done cooking!

Remove the shrimp from the skewers and place them in a bowl. Drizzle on the rest of the olive oil and lemon juice over the shrimp and toss with the chopped cilantro.