Lemon-Ginger Shrimp

3lbs. of jumbo shrimp, peeled and deveined
1/2 cup olive oil
2 tsp. sesame oil
¼ cup lemon juice
1 onion, chopped
2 garlics, peeled
2 tbsp. grated fresh ginger
2 tbsp. minced fresh cilantro
½ tsp. salt

In a blender or food processor, process oils, juice, onion, garlic, ginger,
cilantro and salt until smooth. Reserve a small amount for basting. Pour
remaining mixture into a bowl. Add shrimp; stir to coat. Cover and
refrigerate few hours.

Thread shrimp onto skewers, piercing once near the tail and near the head.
Discard marinade. Heat grill and lightly oil grill rack. Grill shrimp
2 to 3 minutes per side or until done. Baste with reserved sauce while cooking.

Serve with Toasted Coconut Rice