After thawing the shrimp, pat dry on a paper towel to remove any excess water.
In a large bowl, combine shrimp with all ingredients and chill for up to 1 hour in the fridge before grilling.
For the shrimp, I love to use a grill pan, non stick grill sheet, or an indoor grill.
Note: Removing the tail is optional! I personally like to leave them on when grilling them.
Remove shrimp from fridge and lay them out on the indoor grill for 4 minutes on one side and 3 minutes on the other. The shrimp should be pink when completely cooked through. Be careful not to over cook them.
Serve with a grilled lemon wedge, and a side of cilantro lime cauli rice or a salad and grilled veggie.
