Since the chopped garlic is part of the marinade, which adheres well to the shrimp, it has plenty of time to develop its potent nutritional compounds. Serve over rice.
Combine the first 9 ingredients in a food processor, and process until coarsely chopped.
Combine cilantro mixture and shrimp in a large zip-top plastic bag; seal and shake well. Refrigerate 30 minutes.
Remove shrimp from bag; discard marinade. Thread 4 shrimp on each of 8 (8-inch) skewers. Place shrimp skewers on a grill rack coated with cooking spray; grill 5 minutes or until done, turning once.
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