Heat a grill to medium-high heat.
Put the shrimp into a glass bowl. Whisk the remaining ingredients in a medium bowl and pour 1/2 to 2/3 if it over the shrimp. (Reserve the remaining marinade to brush on the shrimp during grilling.) Allow the shrimp to marinate for only 8 to 10 minutes or the lime juice will begin to "cook" the shrimp. Grill the shrimp, approximately 2 to 3 minutes per side while brushing with the reserved marinade. I use a silicone brush. Remove the shrimp from the grill to a platter and serve garnished with lime wedges.
Cook's Note: When "fanned", the tails of the shrimp will curl up like a scorpion as they cook. Way cool for presentation! The shrimp can be served on Grilled Bok Choy Salad, if desired. Serve 3 shrimp per person for an appetizer course or 6 for an entree salad (odd numbers look better).
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 187 (66%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 27.4mg||8 %|
|Sodium 126.5mg||4 %|
|Potassium 1291.1mg||34 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 14.8g|
|Protein 10.1g||14 %|
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Calories per serving: 283
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