Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally.
Prepare barbecue with medium hot coals.
Thread shrimp on narrow skewers.
Grill until just opaque, about 2 minutes per side.
Line platter with spinach.
Arrange skewers on platter.
Garnish with lemon and serve.
Makes 8 servings.
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