Ingredients:

  • 1.5 lbs (680g) large shrimp, peeled and deveined (16-20 count)
  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced
  • 1 red chili, finely chopped (or 1 teaspoon chili flakes)
  • 1/4 cup (60ml) fresh lime juice (from approximately 2 limes)
  • 1 tablespoon (15ml) honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1/4 cup (60ml) chopped fresh cilantro
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) lime juice
  • 1/2 teaspoon chili flakes (or a pinch of cayenne pepper)

Instructions:

  1. Pat the shrimp dry with paper towels.
  2. In a mixing bowl, whisk together olive oil, garlic, chili, lime juice, honey, smoked paprika, cumin, and cayenne pepper. Season with salt and pepper.
  3. Add the shrimp to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes.
  4. Preheat grill to medium-high heat (about 375-450°F or 190-230°C). Make sure the grates are clean and lightly oiled.
  5. Thread the marinated shrimp onto skewers, leaving a small space between each shrimp for even cooking.
  6. In a small saucepan (or microwave-safe bowl), combine honey, lime juice, and chili flakes. Gently warm over low heat (or microwave in short bursts) until the honey is melted and the mixture is smooth.
  7. Place the shrimp skewers on the preheated grill. Cook for 3-4 minutes per side, or until the shrimp are pink and opaque and have slight char marks.
  8. During the last minute of grilling, brush the shrimp skewers with the chili-lime glaze.
  9. Remove the shrimp skewers from the grill and sprinkle with chopped cilantro. Serve immediately.