Hot Honey Shrimp Skewers

By Jerryann

This piquant honey marinade becomes the barbecue baste once the shrimp go on the grill. Crushed re pepper provides a spicey kick but you can adjust the amount to your taste. Serve nutty wild rice as a side dish.

Ingredients

• 1/2 C wildflower honey
• 2 TBS oil
• 3 TBS frozen cranberry juice concentrate thawed
• 2 tsp crushed red pepper
• 1/2 tsp salt
• Dash nutmeg
• 1 1/2 lbs shelled uncooked large shrimp (16-20 per lbs)
• 4 ears corn cut crosswise into 1 inch peices
• 2 re bell peppers cut into 1 1/2 inch pieces

Details

Servings 4

Preparation

Step 1

In small sauce pan melt honey with oil over low heat. Bring to a boil' remove from heat. Stir in cranberry juice concentrate re peppers salt and nutmeg. Let stand at room temp10-15 mins to cool. Place shrimp in large bowl pour honey marinade over shrimp stirring to coast. Cover and regrig at least 2 hrs or overnight. Heat grill. Alternately thread shrimp corn and bell peppers onto 8 8-10 inch metal skewers. If corn is difficult to thread use small knife to cut hole through corn first. Place on gas grill over med heat or on charcoal grill 4-6 inchsfrom medium coals. Cook 8-10 mins or until shrimp turn pink turning once and basting ocasionally with maralade. TIP: Wildflower honeys are usually med to dark in color and move robust in flavor. Any honey can be substitued in this receipe.