It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
When paired with steamed rice, these sweet and tangy shrimp skewers make a fast and healthy dinner choice. Of course you can also serve them as appetizers or as a part of a buffet table. However you serve them, they are sure to be a crowd pleaser and will be snapped up in no time so go ahead and double the recipe.
HONEY CITRUS GRILLED SHRIMP SKEWERS
1 pound large raw shrimp, peeled (tails left on is optional)
1/2 cup honey
1/3 cup fresh orange juice plus zest of 1 orange
Zest and juice of 1 lime
Zest and juice of 1 lemon
1 tablespoon freshly grated ginger
4 cloves garlic, crushed and minced
1/4 teaspoon dried chili pepper flakes
Salt and pepper to taste
- Soak 20 wooden skewers in warm water for 15 minutes.
- While the skewers soak, combine the honey, juices, zests, ginger, garlic, and pepper flakes in a small bowl. Whisk well and season with salt and pepper.
- Drain the skewers and place 3 or 4 shrimp onto each stick.
- Place the shrimp skewers in a single layer a shallow rimmed dish and pour the marinade over the top of them to cover. Allow them to sit for 5 minutes.
- Lightly coat a gas grill with cooking spray or oil and pre-heat to medium-high.
- Remove the skewers from the marinade and place on the grill over direct heat.
- Grill for 4 to 5 minutes until cooked through, carefully turning the skewers and brushing with more of the marinade.
- When the shrimp are done, turn off the grill and give them a final brushing of glaze.
Serves: 4 as an entrée or 10-12 as an appetizer