Chili Lemon Shrimp
Easy, simple, make-ahead appetizer. From the Seattle Times newspaper.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 3tablespoons honey
- 1⁄4cup chili sauce
- 2⁄3
- 2teaspoons crushed red pepper flakes
- 2⁄3cup dry white wine
- 1teaspoon lemon zest
- 1⁄4cup lemon juice
- 2
- 1teaspoon seasoning salt
- 2 1⁄4lbs large bay shrimp
- 25 -30wood skewers
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DIRECTIONS
- Soak skewers in water for 30 minutes.
- Combine first 10 ingredients in large bowl.
- Add shrimp , stir until coated. Marinate in refrigerator for at least 3 hours, turning often.
- Remove shrimp. Pour marinade into small saucepan. Bring to a boil. Boil for 5 minutes.
- Thread 1 shrimp starting at head end, lengthwise onto each skewer.
- Place on ungreased baking sheet. Broil on top rack for about 2 minutes per side, basting with marinade several times, until shrimp are pink.
- Variation:
- Shrimp can also be grilled on an electric grill or gas barbecue. Preheat electric grill for 5 minutes or barbecue to medium. Cook shrimp on greased grill for about 2 minutes per side, brushing several times with boiled marinade, until pink. Do not overcook.
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