GRILL DIRECTIONS: In large nonmetal bowl or resealable food storage plastic bag, combine all marinade ingredients; blend well. Add shrimp; turn to coat. Cover dish or seal bag; refrigerate 1 to 3 hours to marinate.
Heat grill. Cut limes into 1/2-inch-thick slices; cut slices into fourths to make 18 pieces.
When ready to grill, remove shrimp from marinade; reserve marinade. On each of 6 (12- to 14-inch) metal skewers, alternate 4 shrimp and 3 lime pieces.* Carefully oil grill rack. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 6 to 10 minutes or until shrimp turn pink, turning once and brushing frequently with marinade. Discard any remaining marinade.