Garlic Grilled Shrimp

3/4 lb large shrimp, peeled leaving tails on, and de-veined
1 tablespoon rice vinegar
2 teaspoons peanut oil
3 garlic cloves, minced
1/4 teaspoon hot chili paste
1 cup trimmed snow peas, steamed

Butterfly the shrimp by slicing them down the back almost but not quite in half lengthwise. To prepare the marinade, in a gallon sized Ziploc bag, combine the vinegar, oil, garlic, and chili paste; add the shrimp. Seal the bag squeezing out the air. Turn to coat the shrimp and refrigerate the shrimp for 30 minutes. Drain the shrimp and discard the marinade. Spray a broiler or grill rack with nonstick spray. Preheat the broiler or grill. Thread the shrimp and snow peas onto skewers in an alternating pattern. Grill 5 inches from the heat turning occasionally, until the shrimp are barely opaque, 2-3 minutes.