If you're grilling on a grill, be sure to soak wood skewers for about 30 minutes in cold water so they won’t burn easily.
Combine yogurt, onion, sweet chili sauce and sriracha in a bowl and stir well. Set aside.
Place 5 shrimp on each skewer.
If shrimp are raw, grill on each side for 5-8 minutes, or until opaque and cooked through.
If shrimp are pre-cooked, place shrimp skewers on a baking sheet and bake at 350° F for 5-10 minutes, or grill for about 2 minutes on each side over high, direct heat.
Brush each hot skewer liberally with the sauce on both sides. Serve immediately.
Total Fat 17g
Total Carbohydrate 5g