Sticky. Spicy. Sweet.
Our friends at Travel Food Love created this recipe for us, a flavorful update of shrimp kabobs.
Jonathan and Sarah, the team behind Travel Food Love, are a husband and wife who live a photogenic life of travel and adventure. I would hate them if this recipe wasn't so good.
This is an easy dinner for entertaining. Have everything prepped ahead of time and let each diner build and grill their own kabob. Like a fondue party. But better.
TFL keeps it simple with onion, but get creative with your veggies: broccoli, cherry tomatoes, radicchio, small potatoes, or zucchini sticks would all pair well.
- 8 bamboo skewers
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 tablespoons melted butter
- 2 tablespoon Bees Knees Spicy Honey (add more for extra kick!)
- 1 tablespoon ground ginger
- 2 cloves chopped garlic
- salt and pepper to taste
- 1 lb jumbo shrimp (about 16 shrimp), peeled with tails on
- 1/2 onion, chopped into large slices
- Rice, cooked
- Chopped green onion for garnish
- Soak skewers in water for about 30 minutes to prevent burning.
- Whisk olive oil, lime juice, melted butter, Bees Knees Spicy Honey, ginger, and garlic until well blended. Add salt and pepper to taste.
- Place shrimp in a shallow dish or plastic bag, and add marinade. Let marinate at room temperature for 20 minutes.
- While the shrimp are soaking up juicy goodness, fire up the grill on high heat, leaving the lid open.
- Remove shrimp from the marinade, and put two shrimp on each skewer, placing the large onion slices between the shrimp. (Onion, shrimp, onion, shrimp, onion.)
- Grill kabobs for 2 minutes on each side or until shrimp are opaque.
- Serve with rice, garnish with green onion, and enjoy!
Haven't tried our Bees Knees Spicy Honey Yet? Go ahead, order a bottle or two. We're so confident you'll love it that we'll give your money back if you're unhappy for any reason.