Honey And Mustard Shrimp Skewers Recipes

HONEY GRILLED SHRIMP

Steps:

• In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.
• Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
• Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

HONEY LIME SHRIMP SKEWERS RECIPE

Steps:

• In a ziplock bag mix together the juice from one of the limes, olive oil, honey, and garlic. Add the shrimp to the bag and put in the fridge for 15 minutes.
• Slice the other lime in very thin slices. Save the larger pieces at the end for the end of the recipe.
• Preheat the grill to high.
• Take the shrimp out of the bag and skewer them... alternating between shrimp and lime. Sprinkle the shrimp with salt and pepper.
• Grill the shrimp 2-3 minutes on each side until they just turn opaque and start to curl. Do not overcook!
• Squeeze any extra lime on the shrimp and serve!

HONEY-GARLIC SHRIMP SKEWERS

Steps:

• Heat a grill pan over medium-high heat and a large skillet over medium heat.
• For the shrimp: In a small bowl, mix together the honey, sriracha, crushed red pepper, garlic, lime zest and juice and 1 tablespoon of the parsley. Set the glaze aside.
• Thread the shrimp onto 4 metal skewers, 5 shrimp per skewer. Season both sides with salt and pepper. Place on the grill pan and cook for 2 minutes. Flip the shrimp, brush the top with the glaze and cook for an additional 2 minutes. Flip the glazed side down, brush the top with the glaze and cook for an additional minute. Flip, glaze and cook until the shrimp are cooked through, up to an additional minute per side. Remove from the grill and drizzle with any remaining glaze.
• For the spinach: Meanwhile, heat the oil in the skillet and add the spinach and garlic. Season with salt and pepper and cook until wilted, about 1 minute.
• Make a bed with the spinach on a serving platter. Top with the shrimp skewers and garnish with the remaining parsley.

LEMON, GARLIC AND BASIL SHRIMP SKEWERS

Steps:

• In a medium bowl, whisk lemon juice with oil, mustard, garlic and lemon peel.
• Add shrimp and stir to coat.
• Marinate, covered and refrigerated, for about 45 minutes.
• Grease grill and preheat barbecue to high.
• Thread shrimp onto skewers and sprinkle both sides lightly with salt.
• Place on grill and barbecue until shrimp are pink, about 1½ to 2 minutes a side.
• Remove, place on a platter and sprinkle with basil.

GRILLED DIJON HONEY GLAZED SHRIMP

Steps:

• In a small bowl, whisk together the mustard, honey, lemon juice and garlic.
• Peel and devein shrimp, leaving tails intact. Skewer onto metal skewers or if using wood skewers, soak the skewers in advance in water for 30 minutes. Preheat grill to 350 degrees. Salt and pepper shrimp. Place shrimp on hot grill and brush generously with glaze. Cook two minutes. Turn and cook the other side of the shrimp for two more minutes. Again, slathering with the glaze.
• Serve Immediately.

HONEY AND MUSTARD SHRIMP SKEWERS

Steps:

• For the shrimp: Soak wooden skewers in water for at least 30 minutes. Skewer the lemons and limes with 2 to 3 large shrimp on each stick. Brush with oil so they don't stick to the grill. Either sear on a hot BBQ or under the broiler until shrimp is cooked, about 5 to 7 minutes.
• For the chili dip: In a small bowl mix the honey, mustard, and crushed red pepper flakes. Brush over cooked kebabs and serve.

HONEY MUSTARD SHRIMP ON THE BAR-B

Steps:

• 1. Combine all ingredients, except the shrimp, in a blender and blend until emulsified.
• 2. Pour into a large Ziploc bag. Add shrimp, and let marinade in the refrigerator for 1-6 hours, no more. *Note: if using wood skewers, make sure to soak them in water for at least 30 minutes prior to skewering shrimp to prevent the wood from burning.
• 3. When ready to cook, skewer 5-6 shrimp per skewer. Discard marinade. Preheat grill over low heat.
• 4. Cook on the grill at a low heat for about 3-4 minutes per side. Remove, and enjoy!

HONEY-MUSTARD GLAZED SHRIMP AND SCALLOPS

Steps:

• In small bowl, stir together honey, vinegar, mustard, oil, salt, and pepper with fork.
• Place 1 scallop inside curve of 1 shrimp and secure with long wooden toothpick or short wooden skewer. Repeat with remaining shrimp and scallops.
• Lightly brush grill pan with oil and heat over moderate heat until just beginning to smoke. Working in batches, transfer hors d'oeuvres to pan, cover loosely with foil, and cook 3 minutes. Turn with tongs or spatula, cover again, and cook until shrimp are firm and pink and scallops are just cooked through (do not overcook), 2 to 3 minutes more. Transfer to platter and brush with honey-mustard mixture. Serve immediately.