Barbecued Shrimp And Peach Kabobs

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12 (12 inches each) metal or bamboo skewers

1 tablespoon(s) packed dark brown sugar

1 teaspoon(s) ancho chile powder

1 teaspoon(s) sweet paprika

1/2 teaspoon(s) ground cumin

1/4 teaspoon(s) cayenne (ground red) pepper



1 pound(s) (16- to 20-count) shelled deveined shrimp

3 medium peaches, cut into 1-inch chunks

1 bunch(es) green onions, dark green parts trimmed, cut into 2-inch pieces

Lime wedges, for serving

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