Sprinkle shrimp with salt, toss to coat, and refrigerate for 15 minutes.

Prepare a grill for direct heat grilling.

Combine honey, sriracha, and garlic; add shrimp, toss to coat, and set aside at room temperature for 10 minutes.

Thread shrimp onto metal skewers and grill, turning once, until lightly charred and just cooked through, 5-6 minutes total. Transfer to a serving platter and garnish with green onion and cilantro, and spritz with lemon juice. Pass your favorite cocktail sauce at the table.