This is a great recipe from the July 2005 issue of Sunset Magazine.
Can substitute 1 tbs of minced garlic for 2 cloves fresh garlic.
Soak wooden skewers 2-3 hours prior to grilling (soaking time not included in preparation time listed in recipe).
In a bowl, mix salt and sugar; add shrimp and stir to coat.
Cover and chill 45 mins to 1 hour.
Rinse shrimp well and drain; also rinse and dry bowl.
Return shrimp to bowl; add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat.
Thread shrimp on soaked wooden skewers.
Grill over hot coals or high heat (you should be able to hold you hand over the heat for only 2 to 3 secs) turning once, until shrimp are bright pink and opagque but still moist-looking, 5 to 6 minutes.