Serves 4; can be doubled, tripled, or more. You can cook these shrimp under the broiler; I used my new panini press, opened flat, rather than firing up the outdoor grill.
2 Tbsp reduced sodium soy sauce
1-1/4 Tbsp sesame oil
1 tsp agave nectar
Juice of 1 lime
1/4 tsp black pepper
3/4 lb large (21/25 size) shrimp, defrosted, peeled and deveined
1/2 small Persian cucumber or 1/4 seedless (English) cucumber, cut into quarter-rounds
In a medium bowl, stir together the soy sauce, sesame oil, agave, lime juice and black pepper. Marinate the shrimp in this mixture for 30-45 minutes.
In the meantime, soak your skewers in a bowl of water for at least 30 minutes.
Heat your grill (or broiler), and when it has reached high temperature, thread the shrimp and cucumber pieces onto the skewers by wrapping the shrimp around the cucumber. If there's any marinade left in the bowl, paint it on the shrimp.
Place the skewers on the grill (use a perforated grill pan, if you have one). Cook for 1 minute on each side, or until the shrimp turn pink and curl around the cucumber (not more than 3 minutes total).
Serve hot or at room temperature, or make ahead and serve chilled.