- 8
- 95 mins
Ingredients
- 1/3 cup honey
- 1/4 cup vegetable oil
- 1/4 cup finely chopped green onions (4 medium)
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh thyme leaves
- 2 teaspoons grated fresh lemon or lime peel
- 1 tablespoon fresh lemon or lime juice
- 1/2 teaspoon salt
- 24 uncooked medium shrimp (about 1 lb), peeled, deveined
- Lemon or lime slices, halved, if desired
- 8 bamboo skewers (5 or 6 inch)
Preparation
Step 1
1 In 1-gallon resealable food-storage plastic bag, mix all ingredients except shrimp and skewers. Add shrimp to bag. Seal bag; turn to coat shrimp. Place bag in large bowl. Refrigerate at least 1 hour to marinate but no longer than 8 hours.
2 Soak skewers in water 30 minutes to prevent burning. Meanwhile, heat gas or charcoal grill.
3 Drain shrimp; discard marinade. Thread 3 shrimp and 3 lemon slices on each skewer, leaving 1/4-inch space between each shrimp.
4 Place shrimp on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning once, until shrimp are pink. Serve warm.
For an alternative method to the skewers, place the shrimp and lime wedges in a grill basket (grill "wok"). Grill as directed above. Transfer the grilled shrimp and lime to a platter and guests can use decorative picks to serve themselves. (See photo on the cover).
You can shave several minutes off the prep time by purchasing shrimp already peeled and deveined.
Serves 8
1 Serving Calories60 ( Calories from Fat20), Total Fat2g (Saturated Fat0g, Trans Fat0g ), Cholesterol55mg Sodium100mg Total Carbohydrate4g (Dietary Fiber0g Sugars4g ), Protein5g