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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 25 |
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Easy, simple, make-ahead appetizer. From the Seattle Times newspaper. Ingredients:
2 tablespoons olive oil |
3 tablespoons honey |
1/4 cup chili sauce |
2/3 cup parsley, chopped |
2 teaspoons crushed red pepper flakes |
2/3 cup dry white wine |
1 teaspoon lemon zest |
1/4 cup lemon juice |
2 shallots, finely chopped or 2 green onions |
1 teaspoon seasoning salt |
2 1/4 lbs large bay shrimp |
25 -30 wood skewers |
Directions:
1. Soak skewers in water for 30 minutes.
2. Combine first 10 ingredients in large bowl.
3. Add shrimp , stir until coated. Marinate in refrigerator for at least 3 hours, turning often.
4. Remove shrimp. Pour marinade into small saucepan. Bring to a boil. Boil for 5 minutes.
5. Thread 1 shrimp starting at head end, lengthwise onto each skewer.
6. Place on ungreased baking sheet. Broil on top rack for about 2 minutes per side, basting with marinade several times, until shrimp are pink.
7. Variation:.
8. Shrimp can also be grilled on an electric grill or gas barbecue. Preheat electric grill for 5 minutes or barbecue to medium. Cook shrimp on greased grill for about 2 minutes per side, brushing several times with boiled marinade, until pink. Do not overcook.
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