If using wooden skewers, soak in water for at least an hour prior to using.

Pat the shrimp dry with a paper towel and transfer to a medium bowl. Season with 1/2 teaspoon salt. Stir to lightly coat with about 2 teaspoons of olive oil (you may not need 2 teaspoons of oil) and garlic. Set aside.

Coarsely chop the ginger (you want about 2 tablespoons), then add the mint and a pinch of salt. Finely chop the ginger and mint together until well combined.

Transfer to a medium bowl and mix in remaining 1 teaspoon of olive oil and lime zest. Stir to combine.

Preheat the gas grill on high.

Skewer shrimp and place on a platter.

Grill shrimp on high for 2 to 3 minutes per side. You should see some blackened grill marks on shrimp.

Remove shrimp from skewers and add to the bowl with ginger-mint mixture. Using a rubber spatula, gently toss to coat.

Serve warm with lime wedges.