1 lb Large shrimp, peeled and deveined
1/2 Cup rice vinegar
Juice of 1/2 a lemon
1/4 Cup olive oil
1 Red hot serrano chili
1/2 tsp. dried red pepper flakes
1 tsp. lemon zest, grated
1 Tbsp. red chile paste
Soak wooden skewers in water for 30 minutes.
Prepare shrimp by gently pulling the shells away, and removing the vein with a paring knife.
Combine all the marinade ingredients in a medium sized bowl. Add the shrimp and marinate for 30 minutes in the refrigerator.
Thread 3 shrimp on each skewer, piercing at the head and tail.
Preheat grill on HIGH, then reduce heat to MEDIUM – HIGH.
With the lid open, grill the shrimp 2 – 3 minutes per side, basting once after the first turn.
Shrimp are done when just pink and opaque. Do not overcook.