Start with uncooked deveined shrimp. Sometimes your grocer sells these completely peeled, but oftentimes you must peel them. Just make sure to take all of the shells off. Use a size you prefer. The sizes refer to the number of shrimp per pound, so a 31-40 size means that one pound will contain from 31 to 40 shrimp.
You can buy wooden skewers for next to nothing at a dollar store. Soak as many as you will use in a pan of water for about 30 minutes, which will keep them from burning. Use two of these and push the shrimp onto them. When you use two skewers, you can flip the kabob (or shaslik) without them rotating on the skewer. You don’t have to separate them, as on shrimp, two adjacent ones will hold them in place.
Brush the kabobs with chipotle sauce (see recipe in another section) and refrigerate for about 3 hours.
Set your grill to about 166°C and cook these for about eight minutes per side. Do not overcook, as they will turn out fairly tough if you do. Perfectly grilled shrimp will have slightly pink flesh on the outside and white, not translucent, meat on the inside.