In a small bowl, mix the shrimp with olive oil, cajun seasoning, 1 tablespoon chopped chipotle, 1 teaspoon lime juice, brown sugar, salt, and pepper to taste. Cover with plastic wrap and refrigerate from 30 mins to 1 hour.

Heat the grill. Place 4 or 5 shrimp in each skewer.

Grill the shrimp for 3 minutes on each side until they turn pink and are fully cooked

Prepare the chipotle mayonnaise by mixing it with the remaining 3 tablespoons of chopped chipotles in adobo, 2 teaspoons lime juice, dried parsley, salt, and pepper

Serve the shrimp with the chipotle mayo on the side.