Grilled Honey-Herb Shrimp

 

1/3

cup honey

1/4

cup vegetable oil

1/4

cup finely chopped green onions (4 medium)

3

tablespoons chopped fresh parsley

2

tablespoons chopped fresh thyme leaves

2

teaspoons grated fresh lemon or lime peel

1

tablespoon fresh lemon or lime juice

1/2

teaspoon salt

24

uncooked medium shrimp (about 1 lb), peeled, deveined

Lemon or lime slices, halved, if desired

8

bamboo skewers (5 or 6 inch)

• 1 In 1-gallon resealable food-storage plastic bag, mix all ingredients except shrimp and skewers. Add shrimp to bag. Seal bag; turn to coat shrimp. Place bag in large bowl. Refrigerate at least 1 hour to marinate but no longer than 8 hours.
• 2 Soak skewers in water 30 minutes to prevent burning. Meanwhile, heat gas or charcoal grill.
• 3 Drain shrimp; discard marinade. Thread 3 shrimp and 3 lemon slices on each skewer, leaving 1/4-inch space between each shrimp.
• 4 Place shrimp on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning once, until shrimp are pink. Serve warm.