Honey-Lime Vinegar Shrimp Skewers
Shrimp are quick-cooking andideal for weeknight grilling. I use the grilled shrimp in shrimp tacos, in a zesty summer salad, or on a bed of dirty rice.
Course Main Course, Salad
Cuisine American, Mexican
1 Storage bag
Metal Skewers
- 1 lb Jumbo Shrimp
- 1/2 Cup Rice Wine Vinegar
- 1/4 Cup Olive Oil
- Lime zest
- 1 tbsp Lime juice
- 1 tbsp Raw & Unfiltered Honey
- 1 tsp Smoked paprika
Peel and devein shrimp, rinse and pat dry
Combine rice wine vinegar, olive oil, rosemary, lime zest and lime juice in a bowl and whisk until emulsified.
Place shrimp in storage bag and pour in marinade. Mix well to cover shrimp completely. Marinate in refrigerator for 15 to 25 minutes. Reserve a bit of the marinade.
Place marinated shrimp on skewers and grill over high heat for 2 to 3 minutes or until the shrimp curl up and turn pink and opaque. Brush shrimp a few times with reserved marinade.
Transfer shrimp to a plate and enjoy.
Keyword grilled prawns, grilled shrimp, shrimp tacos