Sweet and Spicy Honey Grilled Shrimp

This was super super good!!  Totally worth spending a little extra to get the garlic pastes!!  The marinade was super yummy!!  I made this and put it in the Steak and Mango Salad.  Super good together - but these would be really good on their own too!!  Little surf and turf action tonight!!

OBB Cookbook

Ingredients:
2-2 1/2 lb. raw, shelled, de-veined shrimp; raw shrimp are blue or grey, not pink.
1 Tbsp. minced or pressed garlic
1/4 c. minced fresh ginger
1/4 c. hot chili garlic paste
1/2 c. sweet chili garlic paste
1 c. honey
1 c. fresh-squeezed lime juice
1/2 tsp. Kosher salt
1 tsp. freshly-ground black pepper
1 c. canola oil

Rinse shrimp in cold water and place in a large Ziploc bag. Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 c. of the marinade. Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.

When ready to cook, thread shrimp onto skewers.  If using bamboo skewers, soak in water for at least 1/2 hour before skewering anything. Preheat outdoor grill. This really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutesquickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink. 

Remove skewers from grill and remove shrimp from skewers. Pile them on a big ol’ platter, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them. Toss to distribute the deliciousness.