BBQ Sweet and Spicy Shrimp! Yum!

Oh boy this is yummy if you like shrimp. Went great with salad!

Sweet and Spicy Honey Grilled Shrimp

2-2 1/2 lb. raw, shelled, de-veined shrimp; raw shrimp are blue or grey, not pink. (Get Tiger Shrimp if you can find them. Oh, and that vein, it's not actually a vein. It's poop.)
1 Tbsp. minced or pressed garlic
1/4 c. minced fresh ginger
1/4 c. hot chili garlic paste
1/2 c. sweet chili garlic paste
1 c. honey
1 c. fresh-squeezed lime juice
1/2 tsp. Kosher salt
1 tsp. freshly-ground black pepper
1 c. canola oil

If using bamboo skewers, soak in water for at least 1/2 hour before skewering anything. Preheat outdoor grill. This really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they've cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink.

Shrimp cook extremely quickly and you don't want to overcook them, but these are pretty forgiving if you do.

Remove skewers from grill and remove shrimp from skewers. Drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them.