In a medium bowl, combine all ingredients except for the shrimp.
Place shrimp in a large zipper-top bag. Add the marinade and fully distribute.
Place in the refrigerator and allow the shrimp to marinate for 6-8 hours. I like to let them marinate most of the day, if possible, but have done so for as little as an hour. The longer they sit, the more the flavor will develop.
When ready to grill, thread the shrimp on the skewers, discarding the excess marinade. To anchor the shrimp well, place the skewer through the top and bottom of each shrimp.
Grill over medium heat for about three minutes per side or until shrimp is just pink.