Simple and easy, these shrimp are great as an appetizer or part of your dinner menu. I love the sweet but spicy taste of the Thai sweet chili sauce blended with the lime juice, honey and garlic. The recipe recommended to marinate the shrimp for 30 minutes but that seemed too long to me with the lime starting to “cook” the shrimp. I found 10 minutes or less still long enough for the shrimp to pick up the delicious flavor of the marinade. Enjoy!
1-lb. peeled and deveined shrimp, tail-on
Marinade:
1/4 C. fresh lime juice
2 Tbsp. olive or avocado oil
1 Tbsp. fresh cilantro or parsley leaves,
chopped finely
2 Tbsp. Thai sweet chili sauce
2 cloves garlic, chopped finely
1/2 Tbsp. honey
Pinch of salt
Soak the bamboo skewers with cold water. In a bowl, mix all the ingredients of the marinade together using a whisk. Add the shrimp making sure to coat the shrimp evenly. Marinate for 10 minutes.
Grill the shrimp until cooked and slightly charred on the surface. Serve immediately.
**You can also bake the shrimp in the oven at 400 degrees for about 10 minutes.
Taken from rasamalaysia.com
