How to make it

  • 1.In a large bowl, combine the honey, Chile pepper, garlic and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade.
  • 2.Thread the shrimp through the tail and head (2 or 3 per skewer) onto small metal skewers or soaked wooden skewers. Strong rosemary stems are good to use as skewers.
  • 3.Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.
  • Makes 4 servings

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    " It was excellent "
    frankieanne ate it and said...
    Perfect balance of sweet and spicy. They went great with rice. I didn't have any cilantro. I grilled these over charcoal but I think they could easily be broiled. I'll be making these again. Linked to IMI 9/20/15
    Sweet And Spicy Shrimp Kabobs
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