Peel and devein shrimp, leaving tails on.

In blender, pure half of the oil, lime juice, giger, garlic, jalapeno peppers and pepper; toss gently with shrimp to coat well. Cover and refrigerate for 1 hour.

Meanwhile, soak wooden skewers in cold water for 30 minutes.

Thread 3 or 4 shrimp onto each skewer. Discard remaining marinade.

Brush one side of shrimp with some of the remaining oil. Cook shrimp, oiled side down, over medium-hot grill or broil for about 2 minutes per side or until pink and firm to the touch, turning once and brushing with remaining oil.

Transfer to serving place; garnish with lime.

[-=Pam=-]