This past week my fellas (hubby and son) were in Canada, fishing for small mouth bass. They had mixed results. The fish weren’t biting like they had hoped. They caught just enough to supplement their box of groceries, but not enough to fill their limit to bring home to the US. That is just fine by me since I don’t clean, fillet, cook or eat fish. (I know I am weird!!….traumatic fish-related incident in childhood scarred me—tragic!) Shellfish, however, are a whole different ballgame! So, while my guys were having little luck, it was the perfect time for me to grill up some Sweet and Sassy Shrimp. Sweet from honey (local raw honey! yum!!) and Sassy from the chili garlic sauce, garlic, ginger, crushed red pepper and lime juice.
Since I was cooking for just me and my youngest, I picked up just a pound of raw shrimp at the market. Raw shrimp will appear gray or blue. If the shrimp is pink—it is already cooked and will end up really dry. Make sure to use peeled, deveined RAW shrimp. I used “large” shrimp. Since shrimp come in different sizes and shrink when they cook, I recommend using the largest size you can afford. Starting with frozen shrimp is fine; just thaw prior to soaking them in the marinade.
This recipe is scaled for at least 2 adults and a kid (or two). Scale it up higher for more folks or bigger appetites. The marinade is generous for more shrimp. Word of caution: The shrimp skewers cook UBER fast, so have your entire dinner ready except for the shrimp. It will literally take less than 5 minutes to get them on your table once the shrimp hit the grill.
Enjoy your Sweet and Sassy Shrimp with rice, pasta, grilled veggies or all by themselves. Enjoy!
Sweet and Sassy Grilled Shrimp
2lb. Raw, shelled, de-veined shrimp tail-on large or jumbo shrimp
2 to 3 cloves of garlic, minced or pressed
2 TBSP minced fresh ginger
2 TBSP crushed red pepper (optional)
1/2 c. sweet chili garlic sauce
1 c. honey
3 medium to large sized limes for fresh-squeezed lime juice
2 tsp. salt
1 tsp. freshly-ground black pepper
2/3 c. olive oil or vegetable oil
Bamboo skewers, soaked in water for at least 30 minutes prior to grilling
Rinse shrimp in cold water and place in a zip lock plastic bag.
Combine garlic, ginger, chili paste, crushed red pepper (optional), honey, juice from 2 of the limes, salt, pepper, and oil in a large bowl. Whisk thoroughly. Reserve ¼ cup of the marinade for finishing the cooked shrimp.
Pour remaining marinade over shrimp and refrigerate for at least 4 hours and up to 24 hours.
When ready to grill, thread shrimp onto bamboo skewers. Pour marinade into a small dish so that it can be brushed on during grilling.
Preheat outdoor grill. After grill is hot, reduce heat to low and add skewers. Brush with marinade. When the shrimp have cooked for 1 to 2 minutes, quickly flip them over and brush with remaining marinade. Cook for another 1 to 2 minutes or until opaque and pink. DO NOT OVERCOOK!
Remove skewers from grill and place onto a platter. Alternately, remove shrimp from skewers and pile on top of a bed of your favorite rice pilaf. Drizzle with reserved ¼ cup of marinade and the juice of one lime.
I’d like to thank Isaac Barnes and family at Honeyrun Farm for producing the best raw, local honey. Take a look at their website http://www.honeyrunfarm.com/raw_honey.html or find them on Etsy! Delicious!