4 tablespoons Sriracha
2 tablespoons honey
2 tablespoons fresh lime juice
2 garlic cloves, minced
2 tablespoons chopped fresh cilantro plus some for garnish
1 lb extra large shrimp, peeled, deveined, with tails on
Sea salt and freshly ground black pepper
2 tablespoons honey
2 tablespoons fresh lime juice
2 garlic cloves, minced
2 tablespoons chopped fresh cilantro plus some for garnish
1 lb extra large shrimp, peeled, deveined, with tails on
Sea salt and freshly ground black pepper
Combine Sriracha, honey, lime juice, garlic & cilantro in a bowl. Set aside a few tablespoons for brushing the shrimp after they are grilled. Toss the shrimp with mixture & let marinate for 1/2 hour. If there is no time then no worries.
Thread shrimp evenly among grilling skewers, pouring marinade all over the skewers. Season to taste with salt & pepper. Grill the shrimp over medium high heat for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center. Brush with remaining marinade that was set aside. Sprinkle with fresh cilantro.
{Food for Thought}
I know it's messier but I prefer tossing the shrimp in the marinade before putting them on skewers because the shrimp really gets covered well. If you prefer skewering & then brushing the marinade on that is fine too. If you don't have fresh cilantro, dried works well, just use 1/3 of the amount.
