Notes: You can marinate the shrimp (step 1) and make the chili sauce up to 1 day ahead; cover separately and chill. Soak wooden skewers in water for half an hour before using. You can skewer the shrimp up to 6 hours ahead; cover and chill.
1 pound shelled, deveined shrimp (21 to 31 per lb.), rinsed and well drained