Easy recipe Grilled Shrimp with Honey-Ginger Barbecue Sauce

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four pounds jumbo (twenty-one–twenty-five per pound) or extra-large (about twenty-six–thirty per pound) shrimp in shell, peeled, leaving tail (Recipes by ingridients tail) and adjoining shell segment intact, and deveined (See Cooks Notes)four tablespoons vegetable oilone teaspoon salt about eighteen to twenty-four (about twelve-inch) wooden skewers (depending on size of shrimp used), soaked in water for thirty minutes. .