1/4 cup honey
1 tablespoon minced canned chipotle chile pepper in adobo sauce
1/2 teaspoon kosher salt
1 pound jumbo shrimp, shelled and deveined
2 tablespoons minced fresh cilantro
1. In a large bowl, combine the honey, chile pepper, 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 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.