Grilled Shrimp Skewers with Lime Blossom Honey Dipping Sauce

Grilled Shrimp Skewers with Lime Blossom Honey

 Dipping Sauce 

Fresh shrimp from the savannah coast is reason enough to keep it on the menu often.
We've given you another reason, our lime blossom honey.
This is just one of many ways you can pair the two lovelies together
for a refreshingly sweet and savory snack.

12-16 shrimp 

zest and juice of one lime

1/2 cup rice wine vinegar 

1 teaspoon salt

2 Tablespoons Lime Blossom Honey

Soak 8 inch wooden skewers in water for about 30 minutes. 

This will prevent the wood from burning on the fire. 

Remove the shells from the shrimp, leaving on only the tail.  

Starting at the tail side first, thread the pointed end of the skewer through the middle of the shrimp until you have skewered the entire shrimp. the end of the shrimp should be at the edge of the flat end of the skewer, without any edges showing.  Continue until you have skewered all of the shrimp. 

Refrigerate until ready to toss with sauce and grill. 

To make the marinade and dipping sauce: 

In a medium bowl, add the lime zest and juice, vinegar, salt and honey. Whisk until smooth. 

Divide the mixture in half. Toss the skewered shrimp with one part of the sauce just before cooking.  Let the shrimp marinate with the sauce for about 15-20 minutes.  Use the remaining sauce to serve with the grilled shrimp. Serve the shrimp warm or at room temperature. 

Serves 6- 8 as an appetizer 

or 

4 as a main course. * 

*Serve with a gorgeous green jade pearl bamboo rice from our friends at Lotus Foods. 

Buon appetito! copyright 2011 Alisa Barry