Moroccan-Inspired Shrimp on the Barbie

• 12 cup dry white wine
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 12 teaspoon chili powder
• 18 teaspoon red pepper flakes
• 14 teaspoon cumin
• 1 tablespoon tomato paste
• 1 teaspoon ginger, fresh grated
• 1 tablespoon cilantro, chopped fine
• 1 12 lbs shrimp, cooked, deveined, peeled (about 30 of the 40-count size)

1. Soak four bamboo skewers for 30 minutes in water.
2. This prevents the skewers from burning when placed on the grill.
3. In a rectangular dish (or appropriately sized container to lay bamboo skewers flat in one layer), combine first 10 ingredients.
4. Place shrimp on 9-inch bamboo skewers (about 6 per skewer) by piercing each shrimp through head first and then through tail.
5. Lay skewers in the dish containing the marinade, turning to coat both sides.
6. Marinate for 30 minutes at room temperature, turning skewers over mid-way.
7. You may also marinate refrigerated for 1 - 2 hours.
8. Preheat grill to medium-high heat.
9. When grill is searing hot, grill skewers for 3 - 4 minutes on each side or until desired doneness.
10. Serve shrimp attached to skewers or removed per your preference.

white wine, lemon juice, olive oil, garlic, chili powder, red pepper, cumin, tomato paste, ginger, cilantro, shrimp

Taken from www.food.com/recipe/moroccan-inspired-shrimp-on-the-barbie-299272 (may not work)