Ají dulce peppers look exactly like habaneros, but are much milder. You can substitute jalapeño, poblano, or Anaheim chiles.
Soak skewers in water 1 hour, and prepare grill.
Toss shrimp with garlic and oil. Wrap each shrimp around a pepper piece, and thread onto a skewer. Sprinkle with salt and pepper.
Grill skewers 2 minutes on each side or until shrimp turn pink. Remove skewers from grill.
Brush shrimp with Guava Glaze. Add 1 orange wedge to end of each skewer.
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