- 1/2 cup Thai Chili and Ginger Sauce
- 2 tablespoon oil
- 2 tablespoon finely chopped fresh cilantro
- 1 pound large shrimp, peeled and deveined
MIX Thai Chili & Ginger Sauce, oil and cilantro in small bowl until well blended. Reserve 1/4 cup for brushing. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
REFRIGERATE 30 minutes. Remove shrimp from marinade. Discard remaining marinade. Thread 4 shrimp onto each skewer.
GRILL over medium heat 2 to 3 minutes per side or just until shrimp turn pink, brushing with reserved marinade.