Instructions

1. 1
   Pour marinade into a gallon size zip-top bag. Add shrimp and toss to coat. Refrigerate for at least 30 minutes.
2. 2
   Drain shrimp and discard remaining marinade. Thread 4 shrimp onto each skewer.
3. 3
   Preheat your charcoal grill using a chimney starter, not lighter fluid to medium high. Reapply the grate and add shrimp. Cook, turning often, until shrimp is pink and slightly charred.
4. 4
   Remove shrimp from skewers and discard skewers. Serve warm.