Combine shrimp, spice mixture, and EVOO. Shake vigorously to coat all shrimp.
Marinate in refrigerator for at least 30 minutes and up to 4 hours.
Preheat the grill to medium hight. Clean the grate with a stiff bruch, then oil liberally to prevent sticking.
Thread 3-4 shrimp onto each skewer. Place the skewer on the grill; position a folded sheet of aluminum foil under the exposed ends of the skewers to prevent them from burning.
Grill the shrimp until just cooked through, about 2 minutes per side.
Serve warm or cold with remoulade sauce on the side for dipping.