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Soak wooden skewers in water for 1 hour to
avoid burning. Combine yogurt, onion, sweet
chili sauce, and sriracha in a bowl and stir
well.
Peel and de-vein shrimp, season with
salt/pepper, and grill on each side until
cooked through.
Brush each hot skewer liberally with the sauce
on both sides and serve immediately.
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