Spicy Grilled Jalapeño and Lime Shrimp Skewers

FOR THE MARINADE: Process all ingredients in food processor until finely ground, about 20 seconds. Reserve 2 tablespoons marinade for finishing cooked shrimp. Transfer remaining marinade to medium bowl.

FOR THE SHRIMP: Pat shrimp dry with paper towels, add to bowl with remaining marinade, and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour. Thread marinated shrimp tightly onto 4 skewers (8 to 9 shrimp per skewer), alternating direction of each shrimp. Sprinkle 1 side of shrimp skewers with sugar.

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.

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 low.

Clean and oil cooking grate. Grill shrimp sugared side down over hotter part of grill, uncovered, until lightly charred, 3 to 4 minutes. Flip skewers and move to cooler part of grill. Cover and continue to cook until shrimp are uniformly pink, 1 to 2 minutes.

Holding skewers with potholder, use tongs to slide shrimp off skewers into medium bowl. Add reserved marinade and toss to coat. Transfer shrimp to platter and sprinkle with cilantro. Serve.