Yield: 4-6 servings
Combine ingredients in a large mixing bowl and whisk together.
Toss shrimp in marinade until evenly coated. Let marinade a minimum of 1 hour or overnight.
15 minutes before grilling, soak bamboo skewers in water so they do not burn on the grill.
Use two skewers when making shrimp skewers so they do not flip around making them difficult to flip and turn.
Grill shrimp over medium-high heat, ideally turning one time. Shrimp should be lightly charred and not overcooked.
Garnish with freshly chopped mint or cilantro. You can also make a cooling yogurt sauce with minced cucumber, lemon, garlic, and yogurt.