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Reserve 1 teaspoon of the Marinade Mix to prepare the basting sauce. Mix remaining Marinade Mix and 3/4 cup of the beer in large resealable plastic bag or bowl. Add shrimp; toss to coat well. Refrigerate 30 minutes.
Meanwhile, for the basting sauce, mix reserved 1 teaspoon Marinade Mix, remaining 3/4 cup beer, brown sugar and lime juice in small saucepan. Bring to boil. Reduce heat and simmer until mixture is reduced by half and slightly thickened, about 10 minutes, stirring occasionally. Reserve 2 tablespoons of the basting sauce for brushing shrimp during grilling. Set remaining basting sauce aside.
Remove shrimp from marinade. Discard any remaining marinade. Thread shrimp onto skewers.
Soak wooden skewers in water for at least 30 minutes. This prevents them from burning on the grill.
Grill shrimp skewers over medium heat 2 to 3 minutes per side or just until shrimp turn pink, brushing with reserved 2 tablespoons basting sauce. Serve shrimp with remaining basting sauce for dipping.