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Categories:Viewed: 23 - Published at: 7 years ago
Ingredients
- Wooden skewers
- 3 limes, cut into 8 wedges
- 3 lemons, cut into 8 wedges
- 18 large shrimp, shelled and deveined
- Olive oil, for brushing
- 2 tablespoons clear honey
- 1 teaspoon Dijon mustard
- Pinch crushed red pepper flakes
Method
- For the shrimp: Soak wooden skewers in water for at least 30 minutes.
- Skewer the lemons and limes with 2 to 3 large shrimp on each stick.
- Brush with oil so they don't stick to the grill.
- Either sear on a hot BBQ or under the broiler until shrimp is cooked, about 5 to 7 minutes.
- For the chili dip: In a small bowl mix the honey, mustard, and crushed red pepper flakes.
- Brush over cooked kebabs and serve.
