½ cup mesquite wood chips or other seasoned wood chips
2 tablespoons low-sodium Soy sauce
3 tablespoons chopped fresh parsley
1 tablespoon olive oil
3 cloves garlic, minced
2 pounds unpeeled large fresh shrimp
Vegetable cooking spray
Lime wedges (optional)
¼ cup lime juice
Orange curls (optional)
Soak wood chips in water 30 minutes; drain.
Peel and devein shrimp, leaving tails intact.
Combine lime juice and next 4 ingredients in a shallow dish; stir well. Add shrimp, tossing to coat. Cover and chill 30 minutes. Drain shrimp, reserving marinade. Please marinade in a pot and boil for 1 minute. Thread shrimp on 6 (12-inch) skewers. Brush kabobs with reserved marinade.
Place wood chips on top of coals. Coat grill rack with cooking spray; place on grill over medium-hot coals (350E to 400 degrees F.). Place kabobs on rack; grill, covered, 3 to 4 minutes. Turn kabobs, and brush with marinade. Grill covered, an additional 3 to 5 minutes or until shrimp turn pink. (Do not overcook.) If desired, garnish with lime wedges and orange curls.
Yield: 6 servings