Lemon-Garlic Shrimp Kabobs

2 pounds DelicaSea¨ Uncooked, Peeled and Deveined, Tail on Shrimp
1 medium onion, diced
4 cloves garlic, minced
1/2 cup vegetable oil
1/4 cup plus 2 tablespoons lemon juice
2 tablespoons soy sauce
2 teaspoons ground ginger
salt and freshly ground black pepper

Thaw shrimp and drain. Combine onion and remaining ingredients in a large shallow dish; add shrimp, stirring gently to coat. Cover and marinate in refrigerator 2-3 hours, stirring occasionally.

Drain shrimp, discarding marinade. Thread neck and tail of each shrimp onto six 12-inch metal skewers so the shrimp will lay flat. If bamboo skewers are used, then soak the skewers in water for one hour to prevent burning during cooking.
Grill shrimp, uncovered, over medium heat, 350-375 degrees for 3-4 minutes on each side or until shrimp turn pink.

Yield: 4-6 servings.

Lemon Garlic Kabobs