Instructions
- If using bamboo skewers, soak them in water for at least 30 minutes.
- In a large bowl combine the honey, chipotle chile peppers, and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour.
- Prepare the grill for direct cooking over high heat (450° to 550°F) .
- Prepare the grill for cooking over high heat (500°F) .
- Remove the shrimp from the bowl and discard any remaining marinade. Thread the shrimp onto skewers, three per skewer.
- Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed, until slightly firm on the surface and opaque in the center, 2 to 4 minutes, turning once. Remove from the grill and garnish with the cilantro. Serve warm.
- Brush the cooking grates clean. Grill the shrimp over high heat, with the lid closed, until slightly firm on the surface and opaque in the center, 2 to 4 minutes, turning once. Remove from the grill and garnish with the cilantro. Serve warm.
Special Equipment
- metal or bamboo skewers
Take your grill anywhere
Fire up your grill
