Preheat outdoor grill to MEDIUM-HIGH. In a large bowl, whisk together all ingredients except shrimp; blend well.
Add shrimp and turn them to coat evenly then thread them onto the skewers. Grill shrimp for 2 to 4 minutes per side or until pink and opaque (do not overcook!).
Notes
LC SERVING SUGGESTION: Grilled eggplant and Cucumber-Feta Salad (drizzle sliced English cucumber with lemon juice then top with plain Greek yogurt, crumbled Feta cheese and chopped fresh mint leaves).SERVING SUGGESTION: Add garlic bread sticks.KOSHER: Use chicken breast tenders instead of shrimp and adjust cooking time as necessary.GLUTEN FREE: No changes necessary.NUTRITION: per serving: 277 Calories; 13g Fat; 35g Protein; 3g Carbohydrate; trace Dietary Fiber; 259mg Cholesterol; 723mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 2 Fat. Points: 7