Spicy Grilled Shrimp Skewers

By LaLaCooks

When the weather gets warmer, we like to make this easy grilled appetizer. But just because its simple doesnt mean its foolproof. The secret is in the shrimp size. Heres what we discovered:

Test Kitchen Discoveries

Extra-large shrimp are the key to even cooking on the grill. Crowd the skewered shrimp in tight rows to allow for more direct heat and better charring.
For best results, use metal skewers. Wooden ones have a tendency to burn. You will need four 12-inch skewers for this recipe.
Pepper jelly becomes a syrupy glaze when reduced on the stove. Fresh lime juice cuts through the sweetness and spice of the jelly to create a well-balanced glaze for the shrimp.
Brushing the shrimp with melted better before grilling keeps them moist over the heat.

Reese hot pepper jelly is the test kitchen's top-rated brand.

Ingredients

• 1 1/2 pounds extra-large shrimp, peeled and deveined
• 4 tablespoons unsalted butter, melted
• 1/4 teaspoon cayenne pepper
• Salt
• 1/2 cup hot red pepper jelly (see note)
• 1 teaspoon grated zest and 2 tablespoons juice from 1 lime

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Pat shrimp dry with paper towels. Thread shrimp on skewers and brush with 1 tablespoon butter. Season with cayenne and salt.

2. Heat jelly in saucepan over medium heat until bubbling. Off heat, whisk in remaining butter, lime zest, and lime juice. Cover and keep warm.

3. Grill shrimp over hot fire until lightly charred, about 2 minutes per side. Brush with glaze. Serve.