1 lb large shrimp, peeled and deveined
1/2 cup rice vinegar
juice of 1/2 a lemon
1/4 cup olive oil
1 red hot serrano chili
1/2 tsp dried red pepper flakes
1 tsp lemon zest, grated
1 tbsp red chile paste
Soak wooden skewers in water for 30 minutes.
Prepare shrimp by gently pulling the shells away, and removing the vein with a paring knife.
Combine all the marinade ingredients in a medium sized bowl. Add the shrimp and marinate for 30 minutes in the refrigerator. Thread 3 shrimp on each skewer, piercing at the head and tail.
Preheat grill on HIGH, then reduce heat to MEDIUM - HIGH. With the lid open, grill the shrimp 2 - 3 minutes per side, basting once after the first turn. Shrimp are done when just pink and opaque. Do not overcook.