In a small bowl or measuring cup,whisk together the avocado oil, lime juice, chili powder, garlic, Truvia® Natural Sweetener and sea salt.

Transfer the raw shrimp to a sealable container or zip lock bag and pour in half of the marinade mixture.Seal, move the bag/container around until all of the shrimp are well coated in marinade, and refrigerate at least 1 hour (or up to 8 hours).

When ready to grill, preheat thegrill to high (450 to 500 degrees F) and brush it with oil.

Thread the shrimp onto metalskewers (note: if using wood skewers, be sure to pre-soak the skewers for atleast 30 minutes before grilling).

Place the skewers onto the preheated grill and immediately close the lid. Cook 2 minutes, until shrimp is charred and has turned pink.

Flip the skewers using heat-safe tongs and replace the lid. Cook another 1 to 3 minutes, or until shrimp has a char on both sides and are cooked through. Remove shrimp from the grill and place on a plate.

Transfer the rest of the marinade to a small skillet and heat to medium-high. Allow mixture to come to a full boil. Cook, stirring occasionally until marinade is thick, about 5 to 8 minutes.

Drizzle (or brush) the marinade/glaze onto the shrimp. Garnish with chopped red onion and parsley or cilantro. Serve with your choice of side dishes.