Stir the adobo, honey, and ¼ cup of water in a medium bowl and mix well. Add shrimp and season with salt and pepper and toss to combine.
Mix mayonnaise and 2 tbsp of water and add garlic. Mix well to combine. Squeeze in half a lime and salt and pepper and stir to combine. Set aside.
Squeeze other half of lime into another bowl and add onion and a pinch of salt. Mix to combine and set aside.
Heat a large non-stick skillet to medium-high heat. If you choose to use wraps, work in batches and warm them up on the skillet until they start to darken, about 45 seconds per side. Transfer tortillas to a kitchen towel to keep warm.
Keep skillet over medium-high heat and pour in oil. Add shrimp mixture and cook until cooked through and bright pink, about 2 minutes. Remove from skillet.
To assemble; Lay wraps or romaine lettuce on a flat surface and add shrimp, then top with onion and cilantro and last drizzle on the garlic sauce!