Whisk together all the ingredients (but shrimp) in a mixing bowl. Set aside about ½ of this marinade for during and after grilling.
Place shrimp in a large, resealable plastic bag. Pour in the marinade portion and seal bag. Refrigerate for 1-3 hours.
Preheat an outdoor grill for medium-high heat. Thread shrimp onto skewers, piercing once in-between the tail and head. Discard the marinade from the bag.
Prepare grill (oiling grate, etc.). Cook shrimp for about 3 minutes per side until shrimp is opaque, baste frequently with reserved marinade.
After grilling, pour any remaining marinade over shrimp and serve.
Recipe by The Low Carb Diet at https://the-lowcarb-diet.com/low-carb-grilling-with-chicken-shrimp/