Using a small knife or scissors, split the shrimp shells down the back, but leave attached.
Devein if necessary. Toss in the marinade and let stand for 30 minutes to 3 hours.
Thread single shrimp lengthwise on skewers, starting at the tail end and coming out through the head.
Push the skewer on through until the pointed end extends at least 3 inches beyond the shrimp.
Handling by the pointed ends, grill until the meat is opaque.
To serve, place the orange or apple cut side down on a plate and insert the pointed ends of the skewers.
Garnish with coriander sprigs and lime wedges.
Serves 4 as an appetizer or side dish.