Rinse & drain the shrimp.
In a large mixing bowl, add all of the other ingredients. Using a wire whisk, whip them together until evenly combined.
Add the shrimp to the mixing bowl, tossing to coat. Cover, and refrigerate, stirring occasionally, for 2 hours.
Thread the shrimp onto metal skewers, leaving at least an inch of space on each end.
Cook the skewers on the grill, over medium heat, cooking just until pink, basting again with the marinade, and flipping. When the other side has just turned pink throughout, immediately remove the shrimp from the grill to a waiting platter.
Serve on the skewer, or removed to a plate. Enjoy!