Grilled Shrimp Skewers

The shrimp and sauce finish cooking together on the grill, so prepare the sauce ingredients while the grill is heating. To fit all of the shrimp on the cooking grate at once, you will need three 14-inch metal skewers. Serve with grilled bread.

1. Pat shrimp dry with paper towels. Thread the shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season with salt and pepper. Sprinkle 1 side of each skewer evenly with sugar.
   2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-low.
2. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until grate is black and glossy, 5 to 10 times. Place disposable pan with sauce ingredients on hot side of grill and cook, stirring occasionally, until hot, 1 to 3 minutes. Move pan to cool side of grill.
3. Place shrimp skewers sugared side down on hot side of grill and use tongs to push shrimp together on skewers if they have separated. Cook shrimp until lightly charred, 4 to 5 minutes. Using tongs, flip and continue to cook until second side is pink and slightly translucent, 1 to 2 minutes longer.
4. Using potholder, carefully lift each skewer from grill and use tongs to slide shrimp off skewers into pan with sauce. Toss shrimp and sauce to combine. Place pan on hot side of grill and cook, stirring, until shrimp are opaque throughout, about 30 seconds. Remove from the grill, add remaining sauce ingredients, and toss to combine. Transfer to serving platter and serve with lemon wedges.