DO-AHEAD TIP: Marinate shrimp overnight or for at least 4 hours. If using bamboo skewers, soak them in water for 30 minutes before using, to prevent burning.
COOKING INSTRUCTIONS: In a food processor, combine all ingredients except shrimp and skewers; pulse until mint and shallots are relatively fine.
Place shrimp in a large bowl; pour mojito mixture over the top until shrimp are covered.
Cover and refrigerate overnight or for at least 4 hours.
Preheat indoor or outdoor grill to MEDIUM-HIGH.
Remove shrimp from marinade and thread 3 to 4 shrimp onto each skewer; grill for 2 to 4 minutes per side.
Notes
SERVING SUGGESTION: Steamed asparagus and a salad of mixed baby greens and sliced strawberries, tossed with Leanne’s Basic Vinaigrette.