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Fish, Barbecue | |
| 2 lb. (16 to 20) shelled, deveined shrimp 1 tbsp. olive oil 1/3 c. honey 2 tbsp. Asian chili (sambal) sauce | |
| Heat grill on medium-high. If using bamboo skewers, soak at least 30 minutes in warm water. Thread 4 shrimp onto each skewer. If using bamboo skewers, use 2 skewers for each kebab. Brush shrimp with oil; season on both sides with 3/4 teaspoon each salt and pepper. In small microwave- safe bowl, combine honey and chili sauce. Microwave in 20-second intervals until runny; whisk to combine. Place kebabs on hot grill. Cook 2 minutes. Turn kebabs over; brush with honey mixture. Cook 1 minute. Turn kebabs over; brush again and cook 1 minute more. Turn kebabs over; brush with remaining honey mixture. Serve immediately. | |
Unrated | |
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