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1
In a large saucepan of boiling water boil onions until tender, 3 to 4 minutes, and drain in a colander.
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2
When onions are just cool enough to handle, peel, leaving root ends intact.
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3
While onions are still warm, in a bowl stir together with 1/4 cup marinade.
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4
Marinate onions, covered and chilled, stirring occasionally, 1 day.
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5
If desired, shell shrimp (see note, above).
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6
In a large heavy-duty sealable plastic bag combine shrimp with 3/4 cup marinade and seal bag, pressing out excess air.
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7
Marinate shrimp, chilled, at least 1 hour and up to 4.
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8
Prepare grill.
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9
Soak skewers in warm water 30 minutes.
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10
Drain shrimp, discarding marinade.
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11
In a sieve set over a bowl drain onions and reserve marinade for basting.
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12
Thread 3 shrimp and 2 onions, alternating shrimp with onions, onto skewers.
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13
Kebabs may be assembled 1 hour ahead and chilled, covered.
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14
Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, until just cooked through, about 3 minutes on each side.
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15
(Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 2 1/2 minutes on each side.)
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16
Drizzle kebabs with remaining 1/4 cup marinade.
