Recipe submitted by: Amy Pickett
Recipe courtesy of: http://tnaqua.org/

(No reviews.)


Wild caught shrimp are the best tasting, especially when you have them paired with this marinade.

Prep Time:
15min prep + 1 hr marinade time
Cook Time:
3 min


32 (21-25) Gulf shrimp, peeled and deveined
2 tablespoons honey
2 tablespoons olive oil
Zest and juice from 1 lime
1/4 cup fresh cilantro, chopped
1 tablespoon garlic, minced
1 teaspoon red pepper flake
1/2 teaspoon toasted ground cumin
1 teaspoon kosher salt


  1. Place all ingredients into a large, 1-gallon zip top bag. Seal and ‘massage’ in order to thoroughly coat shrimp with all of the marinade ingredients. Refrigerate for 30 minutes.
  2. Remove the shrimp from the refrigerator and continue to marinate at room temperature for an additional 30 minutes.
  3. Preheat the grill to high.
  4. Thread each shrimp onto two skewers. One skewer should go through the largest end (head) and the other closer to the smallest end (tail). Thread 8 shrimp onto each skewer set, leaving a very small space in between each shrimp. Brush with any marinade left in the bag.
  5. Lay on grill and cook for 1 1/2 minutes. Flip and cook for an additional 1 1/2 minutes or just until the shrimp turns pink and opaque white. Do not overcook. Serve immediately.

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