1) Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
2) Skewer the shrimp. I use 3 or 4 shrimp on a 30cm skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
Note: I leave the tails on when I'm peeling the shrimp.