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Chili Lemon Shrimp

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  • Chili Lemon Shrimp

    Chili Lemon Shrimp

    2 T olive oil
    3 T liquid honey
    c sweet or regular chili sauce
    1 t lemon zest
    c lemon juice
    2/3 c chopped fresh parsley
    2 green onions, finely chopped
    1 t seasoned salt
    2 t dried crushed chillies
    2/3 c dry white wine
    25 30 raw jumbo shrimp, peeled, tails intact
    25 30 bamboo skewers

    Combine first 10 ingredients in large bowl. Add shrimp. Stir til coated. Cover. Marinate in fridge for 3 hours, turning several times. Remove shrimp. Pour marinade in small saucepan. Bring to a boil. Boil for 5 minutes. Threat 1 shrimp, starting at head end, lengthwise onto each skewer (which has been soaked in water for 20 minutes). Place on ungreased baking sheet. Broil on top rack for about 2 minutes per side, basting with marinade several times, til shrimp are pink. Makes 25 30 shrimp.
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