Ingredients: - 
1 red chili, chopped finely (optional)
1 Tbsp soy sauce
1 Tbsp grated fresh ginger
2 cloves garlic, crushed
Zest and juice of 1 lemon
1 Tbsp brown sugar
Salt and pepper
500g peeled and deveined shrimp
8 bamboo skewers, soaked in cold water for 30 minutes
Lemon or lime wedges to serve 
METHOD: - 
Preheat barbecue to medium heat.
Combine the oil, honey, soy sauce, lemon, chilies, garlic and salt in a blender or food processor (you can use an immersion blender too) and blend until smooth.
Place the shrimp in a bowl then pour over the marinade.
Mix to make sure the shrimp are covered then allow to marinade for 10-20 minutes.
Thread the shrimp onto the skewers, pushing the skewer first through the tail and then through the thicker part to ensure they are secure on the skewers. Brush each skewer with marinade.
Cook skewers on the barbecue's open flame for 3 or 4 minutes each side. Remove and serve hot with a squeeze of lemon or lime.