Chili Lime Shrimp Kabobs. Marinated, grilled and glazed. The marinade does double duty when honey gets added to it for a sweet and spicy glaze for the kabobs.
With the summer grilling season in full swing, my own gas grill is not seeing much rest these days. I couldn’t resist some gorgeous looking fresh shrimp at the store yesterday morning. Within the hour, they were bought, marinated, skewered, grilled and devoured as a colourful and healthy lunch. We also often serve seafood kebobs like this as an appetizer course at Bbq meals. People just love them.
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- fresh pineapple chunks
- red pepper chunks
- 12 jumbo shrimp
- 1/4 cup honey
- juice and finely grated zest of one lime
- 2 tablespoons olive oil
- 1/2 tsp cinnamon
- 1/2 teaspoon sea salt
- 1/4 tsp pepper
- 1 finely minced shallot
- 1 tsp crushed chili sauce more or less to taste depending on how much heat you prefer
Mix together the marinade ingredients well and add to a large zip-loc bag along with the shrimp.
Squeeze the air out of the bag and let the shrimp marinate for about 20 minutes before placing them on pre-soaked bamboo skewers along with the peppers pineapple.
Add the remaining marinade from the bag to a small pot along with 1/4 cup honey
Simmer for a few minutes.
Place the kabobs on very hot preheated grill for about 3 minutes per side or until the shrimp are fully cooked. Brush the glaze onto the kabobs while grilling. Serve.
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