Cookbook:Firecracker Grilled Shrimp

Ingredients

 * 36 peeled and deveined shrimp (21/25 count)
 * ½ recipe Firecracker Marinade

Special equipment

 * 9 bamboo skewers, soaked in water for 30 minutes

Procedure

 * 1) Pour marinade into a gallon size zip-top bag. Add shrimp and toss to coat. Refrigerate for at least 30 minutes.
 * 2) Drain shrimp and discard remaining marinade. Thread 4 shrimp onto each skewer.
 * 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) Remove shrimp from skewers and discard skewers. Serve warm.