For marinade, combine soy sauce, vinegar, oil, garlic and pepper flakes in small bowl; mix well. Cover; refrigerate up to 3 days.

To complete recipe, combine marinade and shrimp in resealable plastic food storage bag. Seal bag securely. Refrigerate at least 30 minutes or up to 2 hours, turning bag once.

Spray barbecue grid with nonstick cooking spray. Prepare barbecue grill for direct cooking. Drain shrimp, reserving marinade. Thread shrimp onto 12-inch-long skewers.

Place skewers on prepared grid; brush with half of reserved marinade. Grill skewers, on covered grill, over medium coals 5 minutes. Turn skewers over; brush with remaining half of marinade. Grill 3 to 5 minutes or until shrimp are opaque.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Meat.

Nutrition Facts: Calories 129; Calories from Fat 32%; Total Fat 4g; Saturated Fat 1g; Protein 20g; Carbohydrates 1g; Cholesterol 173mg; Sodium 596mg; Dietary Fiber 1g.

Serving Suggestion: Serve with fried rice and fresh pineapple spears.