Coastal Living JULY 1999
Soak skewers in water 30 minutes.
Peel shrimp, leaving tails on; devein shrimp, if desired. Place shrimp in a shallow dish.
Process rice vinegar and remaining ingredients in a blender or food processor until smooth. Pour over shrimp. Cover and chill 30 minutes.
Remove shrimp from marinade, reserving marinade. Thread 1 shrimp onto each skewer.
Coat food rack with vegetable cooking spray, and place on grill.
Grill, without grill lid, over high heat (400° to 500°) 2 minutes on each side, basting with reserved marinade. Serve immediately.
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