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1 tablespoon coarsely ground pepper1 pound large shrimp, peeled, deveinedFour 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in waterWhisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.
Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.
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