Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and fluff with a fork. Stir in the zest and juice of one lime, adjusting salt to taste. Set aside, keeping warm.
In a small bowl, whisk together 1/4 cup honey, minced garlic, soy sauce, fresh lime juice, ground black pepper, and garlic powder until well combined to make the honey garlic glaze.
Place the peeled and deveined shrimp in a mixing bowl. Drizzle with 1 tablespoon olive oil and pour half of the honey garlic glaze over the shrimp. Toss to coat evenly and let marinate for at least 10 minutes.
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the shrimp onto the skewers, about 4-5 shrimp per skewer, leaving space between each.
Preheat grill or grill pan over medium-high heat. Lightly oil the grates. Place shrimp skewers on the grill and cook for 2-3 minutes per side, brushing occasionally with the remaining honey garlic glaze. Cook until shrimp are opaque with a slight char.
Serve shrimp skewers over lime rice and garnish with freshly chopped cilantro. Optionally serve with steamed vegetables or a crisp salad.
