1poundpeeled and deveined large shrimp, tails removed (about 32)
2tablespoonsfresh lime juice
1small garlic clove, mincedI used a microplane
Kosher salt and fresh cracked pepper
1teaspoonfinely minced grilled jalapeño, or canned chipotles in adobo sauce (I used the charred jalapeño from the corn salad I made)
Fresh cilantro, roughly chopped for serving
Soak the wooden skewers in water while you prepare the shrimp. In a medium bowl combine honey, lime juice and zest, minced garlic, cayenne, jalapeño and a sprinkle of salt. Mix well and add shrimp, toss gently to coat. Let sit for 10 or 15 minutes. (The lime juice which is acidic will "cook" the shrimp slightly, that's okay)
Heat grill. Thread 8 shrimp on each skewer like shown in the photos. Lightly brush each side with melted butter. On a medium hot grill, place skewers and grill 2 to 3 minutes on the first side. Turn skewers and grill another 2 minutes. Try not to overcook, 4 to 5 minutes is plenty on a hot grill. Remove, sprinkle with salt, pepper and chopped cilantro. Enjoy!
Great flavor, perfect for summer and goes so well with all the farm fresh veggies this time of year. These grilled shrimp would also be great for tacos ~ I think I’ll try that next time.