This recipe is from David Moser of Modesto.
1 lb. shelled and de-veined large shrimp (tiger prawn size)
Juice from 2 lemons
2 tablespoon chili oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon honey
4 tablespoons olive oil
1 tablespoon paprika
1 pinch of dried dill weed
salt and pepper to taste
In a mixing bowl, combine lemon juice, chili oil, olive oil and honey. Whisk until honey is incorporated with the oil and juice. Add in the rest of the dried ingredients and whisk together.
Clean, shell and de-vein your thawed shrimp. Place shrimp in the mixture and let sit for at least 20-30 minutes. Skewer shrimp on the bamboo skewers. Save leftover sauce for basting on the grill. Prepare the barbecue grill so you have a nice medium heat. Place skewered shrimp on the grill and cook until done. Shrimp cook quickly so watch out for burning. Baste each side of the shrimp several times with leftover sauce.
Besides shrimp, you can also skewer some cut pineapple or mango for a nice tropical flavor.