Melt the butter and add honey and minced garlic. Set aside.
Devein the shrimp and remove the heads, slide the shrimp onto the wooden skewers.
Cook the shrimp on a stovetop grill pan or outdoor grill over medium-high heat, divide the butter mixture, baste the shrimp skewers with the prepared honey garlic butter, and season to taste with freshly cracked black peppercorns or sea salt. Serve the shrimp with the remaining honey garlic butter.
Boil eggs and allow them to cool; when eggs are safe to handle, cut them in half.
Place the hard-boiled eggs, shrimp skewers, and lettuce on a serving board.
Arrange the remaining prosciutto, strawberries, cucumbers, and green and black olives around the board.