Marinate it, skewer it, grill it!
Shrimp kabobs for dinner are easy to prepare and a treat to eat. Choose extra-jumbo (16/20-count) or jumbo (21/25-count) shrimp and plan for one kabob per person.
Defrost raw shrimp if frozen. Place frozen shrimp in the refrigerator to thaw, about 24 hours per pound of shrimp. Or place shrimp in a colander under cold running water until thawed, about 10 minutes. Use raw shrimp for grilling; precooked shrimp can get rubbery when cooked a second time.
Place shrimp in a resealable plastic bag and pour over marinade. (Sauces and dressings work for marinades, too.) Marinate shrimp for 30 minutes in the refrigerator, turning bag occasionally. Drain shrimp; discard marinade.
If using bamboo skewers, soak them in water while shrimp are marinating to prevent skewers from burning. Thread shrimp onto skewers, leaving ¼ inch between shrimp.
Preheat grill with a greased rack for direct cooking over medium-high heat. Grill kabobs for 2 to 4 minutes or until shrimp turn opaque, turning once halfway through.