Combine all of teriyaki marinade ingredients in a small sauce pan and heat until simmering, stirring to dissolve the sugar.
Once the sugar is dissolved, remove the teriyaki marinade from the heat and quickly cool by placing the sauce pan in an ice bath.
Once the marinade is completely cooled, place the shrimp in a sealable bag, pour in the marinade and place the bag in the refrigerator.
Marinate the shrimp teriyaki in the refrigerator for 45 minutes. No longer though because the marinade will tend to toughen the shrimp.
Heat the grill on high with the lid closed for 10 minutes.
Remove the shrimp from the teriyaki marinade and thread onto skewers. As an aside, don’t worry about soaking those skewers. I have never noticed a difference, they still burn. Instead, just thread the shrimp almost to the end of each skewer. I just saved you an hour, you are welcome.
Ok, grilling these bad boys is a quick process. We don’t ever want to overcook shrimp, so don’t linger too long over the grill. Grill the shrimp over high heat with the lid open for 3 minutes per side. The shrimp will turn opaque when cooked through and the marinade on the shells will caramelize nicely.
Remove the shrimp teriyaki skewers from the grill and serve.