1 1/2poundslarge shrimp, peeled and deveined (leave tails on if desired)
For the marinade:
1/4cupsoy sauce(reduced sodium preferred)
juice from 2 lemons
2clovesof garlic, minced
2teaspoonssriracha(Increase for more of a kick)
lemon wedges and chopped parsley for garnish(optional)
Place all of the marinate ingredients in a resealable bag, shake to mix. Add the shrimp and place in the refrigerator. Marinate for at least one hour, up to 4 hours.
Remove shrimp from marinade and thread onto skewers.
Heat the grill to medium-high. Place the shrimp skewers on the grill and cook for 3-5 minutes on each side or until shrimp has become pink and firm. Do not overcook. Sprinkle with parsley and serve with lemon wedges if desired.
Make ahead: The shrimp needs to marinate for at least one hour but can be placed into the marinade up to 4 hours in advance.