Chili Lemon Shrimp

By cailla

Ingredients

• Olive oil 2 tbsp. 30 mL
• Liquid honey 3 tbsp. 50 mL
• Sweet chili sauce 1/4 cup 60 mL
• Finely grated lemon zest 1 tsp. 5 mL
• Freshly squeezed lemon juice 1/4 cup 60 mL
• Chopped fresh parsley 2/3 cup 150 mL
• Shallots (or green onions), finely chopped 2 2
• Seasoned salt 1 tsp. 5 mL
• Dried crushed chilies 2 tsp. 10 mL
• White (or alcohol-free) wine 2/3 cup 150 mL

Details

Servings 25

Preparation

Step 1

Raw jumbo shrimp, peeled and deveined, 2 1/4 lbs. 1 kg
tails intact

Bamboo skewers, 4 inch (10 cm) length, 25 - 30 25 - 30
soaked in water for 10 minutes


Combine first 10 ingredients in large bowl.

Add shrimp. Stir to coat. Cover. Marinate in refrigerator for 3 hours, turning several times. Remove shrimp. Pour marinade into small saucepan. Bring to a boil. Boil for 5 minutes.

Thread shrimp lengthwise onto skewers, starting at head end. Grill or broil shrimp for 2 minutes per side, brushing with marinade several times, until shrimp are just pink and tender. Makes 25 to 30 appetizers.

1 appetizer: 72 Calories; 1.9 g Total Fat; 150 mg Sodium; 8 g Protein; 4 g Carbohydrate; trace Dietary Fibre