In saucepan, combine peanut butter and 2 tablespoons of the soy sauce; blend well.
Stir in remaining 2 tablespoons soy sauce, the sugar, garlic, oil and water; heat to dissolve sugar.
Thread shrimp on skewers; brush with peanut sauce.
Grill shrimp, on covered grill, over medium-hot with Mesquite charcoal briquets 5 to 6 minutes or until shrimp turn pink; turn once halfway through cooking time.
Brush shrimp with peanut sauce