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Chili Lemon Shrimp
2 T olive oil
3 T liquid honey
¼ c sweet or regular chili sauce
1 t lemon zest
¼ 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.
2 T olive oil
3 T liquid honey
¼ c sweet or regular chili sauce
1 t lemon zest
¼ 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.
