If using wooden skewers, soak those in water for an hour before starting. If using metal skewers, you can skip this step.
Peel shrimp and pat dry. Lay out on a sheet tray.
Brush both sides of each shrimp with a few tablespoons of the sauce and let sit at room temperature for 30 minutes while you get your outdoor grill going on high.
If using wooden skewers, use two per skewer, side by side, so the shrimp don’t spin when flipped. Otherwise skewer with one metal flat skewer into side of shrimp and through to the curl of the tail, placing five shrimp per skewer.
After cleaning grill, oil grill grates with a neutral oil and immediately place shrimp skewers on. Grill about two minutes on each side until they feel firm. Do not overcook. Check by poking and looking for firmness. Because the marinade is dark, the cooked shrimp will not look pink when cooked so go by the feel.
Remove from grill and generously brush both sides with more of the BBQ sauce. Slide off skewers and onto a platter and again, brush with more sauce.
Serve with a little sauce on the side for dipping if serving as an appetizer, or as an entree with sides like rice and vegetables.
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