Spicy-Sweet Glazed Shrimp
Here's a great trick: Double up on the skewers to make shrimp easier to flip.
Everyday Food, July/August July/August 2012
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 6
- Vegetable oil, for grill
- 2 tablespoons spicy chili sauce, such as Sriracha
- 1/3 cup honey
- 2 pounds extra-jumbo shrimp (about 32 total), peeled and deveined (tails left on)
- Salt and pepper
- Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
- Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.
Brush On a Glaze
Chili sauce and honey are all you need for major flavor. The glaze caramelizes on the grill for even more complexity. Also try it with bone-in chicken pieces or beef kebabs.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.