1poundshrimp, deveined and peeled except for the tails
1Tablespoonsriracha chili sauce
Line a baking sheet with Reynolds® Wrap Aluminum Foil and set aside.
Prep the shrimp and place on a paper towel-lined plate. Pat the shrimp dry.
Turn on gas grill to high heat and allow to heat for 5 to 10 minutes. Or if you're using a grill pan inside, heat the grill pan on medium high heat for 5 to 6 minutes.
In a small bowl, mix together butter and sriracha.
Prep the limes. Cut the limes in half. Cut one and a half limes into slices. Cut the remaining half into wedges for serving.
Place shrimp on skewers alternating with lime slices. Brush the sriracha butter on both sides of the shrimp. Place the skewered shrimp on the foil-lined baking sheet.
Reduce the heat on the grill to medium high heat or heat for the grill pan to medium heat. Place skewered shrimp on the grill and cook for 1 to 3 minutes on each side. (Throw away the foil and reline the baking sheet with a new piece of foil.)
Remove skewered shrimp from the grill and place on the newly lined baking sheet. Squeeze a couple of lime wedges over the shrimp before serving with rice or noodles.
Note: If you would like your shrimp spicier, you can brush on more sriracha butter while it's on the grill. Just be sure to put some of the sriracha butter in a separate bowl before brushing it on the raw shrimp.