1. Thread shrimp on 8 10-inch skewers (if using wooden, they might not be as long so you may have to make more; soak wooden skewers in cold water for 30 minutes before threading shrimp onto them) and lay on a jelly roll sheet or any pan that will hold them in one layer. 2. Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely. 3. Slip into a plastic bag and refrigerate for at least 6 hours. 4. Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 minutes; turn and continue cooking 3 minutes more until done. 5. Serve immediately with lemon wedges. ---------------------------------------------------------------------------
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