1MIX 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.
2REFRIGERATE 30 minutes. Remove shrimp from marinade. Discard remaining marinade. Thread 4 shrimp onto each skewer.
3GRILL over medium heat 2 to 3 minutes per side or just until shrimp turn pink, brushing with reserved marinade.
Nutrition information coming soon.
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