109-inchbamboo skewerssoaked in water 15-30 minutes
⅓cupchopped fresh cilantro
¼teaspoonfreshly ground black pepper
¼teaspooncayenne pepperor more
2tablespoonsextra-virgin olive oil
1poundmedium or large shrimppeeled except for the tail and deveined
Preheat grill to medium-high.
In a large bowl, whisk together cilantro, salt, pepper, cayenne and olive oil. Add shrimp and gently toss to coat.
Run one skewer through the fattest part of 7 or 8 shrimp (depending on shrimp size), nesting the shrimp so they are curved in the same direction. Run a second skewer through all of the shrimp near the tail. Adjust shrimp, giving each a little space, to help them cook evenly. Repeat with remaining shrimp and skewers.
Grill 2 to 3 minutes on each side, until shrimp are pink and just cooked through. Transfer to platter and serve.