"A spicy savory dish that will have your tailgate or backyard BBQ guests hankering for more! "
1 pound uncooked, deveined shrimp
Soak bamboo skewers in a pan of water for about 30 minutes, which will keep them from burning.
Coat with shrimp with the chipotle rub.
Use two of the skewers and push the shrimp onto them. When you use two skewers, you can flip the kabob (or shashlik) without them rotating on the skewer. You don’t have to separate them, as on shrimp, two adjacent ones will hold them in place.
Brush the kabobs with GMG chipotle sauce and refrigerate for about 3 hours.
Set your grill to about 330° and cook these for about eight minutes per side. Do not overcook, as they will turn out fairly tough if you do. Perfectly grilled shrimp will have slightly pink flesh on the outside and white, not translucent, meat on the inside.