Ingredients:
| ½ cup | Thai Sweet Chili Sauce |
| 2 Tbsp | Lime Juice |
| 1 Tbsp | Red Pepper |
| 1 Tbsp | Asian Fish Sauce |
| 2 Tbsp | Fresh Cilantro, chopped |
| 1 lb | Shrimp Shelled, deveined, and rinsed |
| 1 | Lime, cut into wedges |
Directions:
In a small bowl, mix the chili sauce, lime juice, fish sauce, and cilantro. Then, set aside. Split the shrimp into 4 equal amounts; lay the portions in rows and make sure the tails are all facing the same direction. Then string 2 thin wood skewers through the center of each row of shrimp. Put the shrimp on the gas barbecue over high heat. Cook until the shrimp turns pink. Each side should cook for 2-3 minutes. Softly brush the tops of shrimp with the chili sauce mixture. Cook each side for 30 seconds before turning. Repeat pattern once more. Turn off heat. Place the shrimp skewers onto a platter. Add the remainder chili mixture and red pepper. For extra flavor, squeeze lime over the shrimp.



