Archive for September 17th, 2011

Skewered Grilled Shrimp with Lime, Honey and Mint - BBQ And Grilling Recipes

These shrimp are the perfect pick-up with drinks (mojitos come to mind). They can be prepared from start to finish in less than 10 minutes, ready in less time than it takes to preheat the grill.

TIMING
Prep: 5 minutes
Soaking the skewers: 10 minutes
Grill: About 4 minutes.

BBQ TOOLS AND EQUIPMENT
– 8 long bamboo skewers
– 8 small pieces aluminum foil
– Clean grill screen
– Long-handled tongs or grill mitt.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
6 tablespoons honey
Juice and finely grated zest of 1 lime
1 tablespoon chopped fresh mint leaves
¼ teaspoon kosher salt
1 pound extra-large (26–30 count) shrimp, shelled and cleaned Oil for coating grill screen.

DIRECTIONS
1. Put the bamboo skewers in a roasting pan and add enough water to cover; soak about 10 minutes. Heat the grill as directed.
2. Mix the honey, lime juice, lime zest, and mint, salt in a small bowl. Toss about half of this mixture with the shrimp and reserve the remainder for serving.
3. Arrange 3 or 4 shrimp on each skewer. Wrap a piece of foil around the exposed end of each skewer.
4. Put the grill screen on the grill and coat it with oil; cover for a few minutes to get the screen hot. Put the prepared skewers on the hot screen and grill, covered, until the shrimp are lightly browned and firm, about 2 minutes per side. Transfer to a serving plate, drizzle with the remaining sauce, and serve.

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