3 1/2 lbs green shrimp, peeled and deveined
bamboo skewers (soaked in cold water to prevent burning)
1/2 cup olive oil
2 tablespoons honey
2 tablespoons sweet chili sauce
2 tablespoons chopped italian parsley
2 tablespoons lemons or 2 tablespoons lime juice
1/4 teaspoon five-spice powder
Combine all the ingredients except shrimp and bamboo skewers to make a marinade.
Mix shrimp into the marinade and refrigerate for at least 30 minutes.
Thread 4 shrimp onto each skewer and barbecue over medium heat for 2 to 3 minutes each side.
Serve as an appetizer.
- Sweet and Spicy Honey Grilled Shrimp (21nogluten.wordpress.com)