Instructions

• If using bamboo skewers, soak them in water for at least 30 minutes.
• In a food processor combine the marinade ingredients. Process until smooth.
• Put the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and refrigerate for 30 to 45 minutes.
• Prepare the grill for direct cooking over high heat (500° to 550°F).
  Prepare the grill for cooking over high heat (550°F).
• Remove the shrimp from the bag and discard the marinade. Thread the shrimp onto skewers through both the heads and tails.
• Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed, until firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Place on a serving platter, squeeze a little lime juice over the shrimp, and serve warm.
  Brush the cooking grates clean. Grill the shrimp over high heat, with the lid closed, until firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Place on a serving platter, squeeze a little lime juice over the shrimp, and serve warm.