Combine first 9 ingredients in a zip-top plastic freezer bag; seal, and turn to coat shrimp. Chill 1 hour.
Preheat grill to 350° to 400° (medium-high) heat. Remove shrimp from marinade, discarding marinade. Grill shrimp, turning once, 4 to 6 minutes or just until they turn pink. Sprinkle with salt, if desired, and serve with Fresh Cranberry Salsa.
Very good and easy. I omitted the cilantro, but it was still delicious! We actually served it as the "surf" in our surf and turf meal! Got raves! Worthy of a try....
