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Recipe Instructions:

Ingredients (8)
8 bamboo skewers
32 large shrimp, peeled, tails left on
Olive oil
Kosher salt
1 small lime, juiced
Thai sweet chili sauce
Fresh cilantro, chopped
1 small lime, quartered, for serving
Instructions
Soak the skewers in water for 30 minutes.
Prepare a charcoal or gas grill for direct-heat grilling over medium heat.
Thread the shrimp onto the skewers, 4 shrimp to a kebab. Brush with olive oil, then sprinkle with salt and lime juice. Grill, turning once, until nicely charred, about 3 minutes.
Brush with chili sauce on both sides and continue to grill for another minute or so, or until the shrimp are opaque. (Be careful not to overcook the shrimp.) Transfer to a platter and brush with more chili sauce if you like. Garnish with cilantro and serve with lime wedges.