Pat shrimp dry with paper towels. Combine shrimp, marinade, honey, and zest in a large bowl, tossing to coat. Marinate 1 hour in refrigerator. Drain shrimp well before grilling; discard marinade.
Grill shrimp in a hot grill basket 3 to 4 minutes on each side or until done.
To serve, divide Pecan-spiked Rice and shrimp evenly among 6 plates; drizzle with Key Lime Beurre Blanc.