1 cup Hazy Little Thing
4 cloves garlic, crushed and minced
3 green onions, chopped
1 tsp crushed red pepper
1 tsp chipotle chile powder
1/2 tsp smoked paprika
Juice of 1 lime
1 tsp kosher salt
2 Tbsp extra virgin olive oil
1.5 lbs large shrimp (16 to 20 count), peeled and deveined
Combine Hazy Little Thing, garlic, green onions, chipotle chile powder, smoked paprika, lime juice, salt, and olive oil in a large bowl. Mix well to combine, and reserve 1/4 cup for brushing.
Add shrimp to the bowl and gently toss to evenly coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.
Prepare a grill for direct high heat. Thread shrimp onto metal skewers. If using wooden skewers, pre-soak in water for 30 minutes to prevent burning. Discard marinade.
Place skewers on grill and cook for 2–3 minutes per side, brushing occasionally with marinade, until shrimp are opaque and cooked through.