Spicy Grilled Shrimp Skewers

From Cook's Country | August/September 2009

Why this recipe works:

When the weather gets warmer, we like to make this easy grilled appetizer. But just because it’s simple doesn’t mean it’s foolproof. We wanted a consistent version—and we found that the secret to a consistent grilled shrimp skewer recipe is extra-large shrimp. We crowded the skewered shrimp in… read more

When the weather gets warmer, we like to make this easy grilled appetizer. But just because it’s simple doesn’t mean it’s foolproof. We wanted a consistent version—and we found that the secret to a consistent grilled shrimp skewer recipe is extra-large shrimp. We crowded the skewered shrimp in tight rows to allow for more direct heat and better charring. For best results from our Spicy Grilled Shrimp Skewers recipe, we used metal skewers. Wooden ones have a tendency to burn. We needed four 12-inch skewers for this grilled shrimp recipe. Pepper jelly became a syrupy glaze when reduced on the stove. Fresh lime juice cut through the sweetness and spice of the jelly to create a well-balanced glaze for the shrimp. Brushing the shrimp with melted better before grilling kept them moist over the heat.

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Serves 4

Ingredients

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