Soak your bamboo skewers in water for at least 30 minutes to prevent burning on the grill.

In a large mixing bowl, combine melted butter, olive oil, chopped parsley, minced garlic, honey, lemon zest, and sriracha sauce. Stir until well-combined and smooth.

Add the shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 30 to 60 minutes.

Preheat the grill to medium-high heat, around 400°F (200°C). Let it heat for 10 minutes.

Thread the marinated shrimp onto the soaked skewers, leaving space between each for even cooking.

Grill the shrimp skewers for 6 to 8 minutes, turning halfway through, until they are opaque and firm.

Remove from the grill, let rest for a couple of minutes, then sprinkle with chopped cilantro and serve.