Teriyaki Lime Shrimp

3 TBLS lime juice
2 TBLS olive oil
2 TBLS teriyaki sauce
1 TBLS balsamic vinegar (I use white vinegar)
1 TBLS Dijon mustard
1 tsp garlic powder
6 drops hot pepper sauce (I used red pepper flakes)
6 uncooked, jumbo shrimp, peeled & deveined

Combine first 7 ingredients in large sealable bag. Add shrimp, seal, shake to coat. Refrigerate 1 hour, turning half way through. Drain and discard marinade. Thread shrimp on skewers. Grill until shrimp are pink.

*NOTES: I usually double marinade and marinate a bag of uncooked, peeled, deveined medium shrimp. I've done skewers, but I usually just grill the shrimp on large piece of tinfoil, turning to cook through.