the goods:
2 tablespoons spicy chili sauce, such as Sriracha
1/3 cup honey
2 pounds extra-jumbo shrimp, peeled and deveined (tails left on)
Heat a grill to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper. Grill until shrimp begins to turn opaque, 2 to 3 minutes. Flip, brushing liberally with glaze, and cook until opaque throughout, 3 to 4 minutes.
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