Step 1

In a medium bowl, whisk the olive oil, balsamic vinegar, brown sugar, soy sauce, garlic, Italian seasoning, dijon mustard, red pepper flakes, and a pinch of salt and pepper together.

Step 2

Add in the shrimp and toss to combine. Cover and refrigerate for 30 minutes and up to 2 hours.

Step 3

Skewer the shrimp onto metal or wood skewers.

Step 4

Preheat the grill over medium-high heat. Brush or spray the grates with oil.

Step 5

Grill the skewers for 2-3 minutes per side or until the shrimp are opaque. Remove from the grill and serve.