In a large mixing bowl, combine freshly squeezed lemon juice, harissa sauce, coconut aminos, and olive oil. Stir until well blended. Add freshly chopped mint.

Reserve a couple of tablespoons of the marinade. Add the shrimp and toss to coat. Let marinate for 30 minutes to 1 hour.

Preheat your grill over medium-high heat; soak wooden skewers in water if using. This is crucial for cooking evenly.

Thread the marinated shrimp onto skewers with space between each piece. Use any leftover marinade to brush on the skewers.

Brush the grill with oil and place the skewers on the grill. Cook for about 2-3 minutes on each side until opaque.

Remove skewers from the grill and brush with reserved marinade. Serve immediately with fresh lemon juice.