Grilled Shrimp With Honey-Ginger Barbecue Sauce

• 4 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined (See Cooks' Notes)
• 4 tablespoons vegetable oil
• 1 teaspoon salt
• 18 to 24 (12-inch) wooden skewers (depending on size of shrimp used), soaked in water for 30 minutes

1. If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see
3. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
4. Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

jumbo, vegetable oil, salt, wooden skewers

Taken from www.epicurious.com/recipes/food/views/grilled-shrimp-with-honey-ginger-barbecue-sauce-51108030 (may not work)