With the summer grilling season in full swing, my own gas grill is not seeing much rest these days. I coudn't resist some gorgeous looking fresh shrimp at the store yesterday morning. Within the hour, they were bought, marinated, skewered, grilled and devoured as a colorful and healthy lunch.
Makes 4 kabobs
juice and finely grated zest of one lime
2 tablespoons olive oil
1/2 tsp cinnamon
1/2 teaspoon sea salt
1/4 tsp pepper
1 finely minced shallot
1 tsp crushed chili sauce (more or less to taste depending on how much heat you prefer)
Mix together well and add to a large zip-loc bag along with
12 jumbo shrimp
Squeeze the air out of the bag and let the shrimp marinate for about 20 minutes before placing them on pre-soaked bamboo skewers along with
fresh pineapple chunks
red pepper chunks
Add the remaining marinade from the bag to a small pot along with
1/4 cup honey
Simmer for a few minutes.
Place the kabobs on very hot preheated grill for about 3 minutes per side or until the shrimp are fuly cooked. Brush the glaze onto the kabobs while grilling. Serve.
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