Sweet and Spicy Shrimp Kabobs

Rita~'s Note:

Chipotles give a zippy flavor Honey giving it a sweetness making it a perfect finger licking food for entertaining. Tweeked from Weber. Serve as an appetizer or over rice for a main meal. I served this with Lime Cayenne mayonnaise Lime Cayenne Mayonnaise. It went great with it!

• Total Time: 9 mins
• Prep Time: 5 mins
• Cook Time: 4 mins

Ingredients:

Servings: 6

• ¼ cup honey
• 1 tablespoon minced canned chipotle chile in adobo
• 2 garlic cloves , minced
• ½ teaspoon kosher salt
• 1 lb large shrimp , shelled and deveined
• 2 tablespoons minced fresh cilantro

Directions:

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.

Reviews

[1003193]

My Grandson and I made these a few weeks ago for his mother's birthday dinner. What a success.

I dislike it when people review a recipe and they've made changes to the original but this time I just have to beg for forgiveness, as we were out of honey and we used maple syrup instead of honey. Sorry!

These were fabulous and I doubt that I will use any other marinade for grilled kabobs. (Of course, will try the honey next time, as I usually always have some on hand)

[Chef #781956]

Followed the recipe exactly, except I used the advice of LauraBlueEyes and out them in a 400 degree oven for 5 minutes! Perfect!! I also grilled it with pineapple and served it over coconut rice! Delicious!!!

[LauraBlueEyes]

Made these as a starter for a dinner party. I made the marinade up the morning of, and added the shrimp an hour before cooking. Instead of grilling (winter, cold, burr!), I opted to roast them in the oven. 400 for 5 minutes - perfect. Thanks Rita - I can think of so many ways to use these spicy little guys - in a wrap, over rice, cold right out of the fridge . . .