Grilled Blackened Shrimp Skewers

30 minutes + 30 minutes to marinade
10 minutes
6 skewers
A spicy-sweet glaze of Blackened Organic Seafood Seasoning and honey is accented by savory garlic, a twist of lime and a hint of rum on these grilled shrimp skewers.

Recipe Tips
by Brian Samuels

Refer to the Monterey Bay Aquarium Seafood Watch’s recommendations for the best choices for sustainable shrimp.

1 pound shrimp, peeled and deveined
2 tablespoons honey, plus more for drizzling
Juice of 1 lime
1 large garlic clove, pressed
2 teaspoons Frontier® Blackened Organic Seafood Seasoning, plus more for sprinkling the finished grilled shrimp
1 tablespoon olive oil
1 tablespoon rum (optional)
6 to 8 wooden skewers
Soak skewers in water for up to an hour to prevent charring.
Wash and drain shrimp. Transfer to a large bowl.
Whisk together honey, lime juice, garlic, Blackened Organic Seafood Seasoning, olive oil and rum for the marinade. Pour marinade over shrimp, coating well. Chill for 30 minutes.
Preheat your grill. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium-high heat – if your grill lid has a thermometer built into the lid, it should read about 375 degrees.
Thread shrimp onto skewers. Drizzle additional honey over skewers and brush to coat evenly, then brush on additional marinade.
Grill shrimp for 5 minutes per side. Brush with remaining marinade while grilling.
Sprinkle grilled shrimp with additional Blackened Organic Seafood Seasoning. Serve with hot sauce and fresh lime wedges.

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