Ingredients: 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
Directions: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. |