These spicy-sweet glazed shrimps were a delight to make as well as to eat!
They seriously defied my expectations and the flavor was, in a word, amazing.
I used a cast iron grill pan that was placed over the stove burner, which is absolutely perfect for indoor grilling, regardless of the season.
The glaze is composed of only two ingredients: chili paste and honey. These are not to be underestimated: they pack a huge punch of flavor.
The way the shrimp are skewered makes all the difference in the execution of the recipe.
Two skewers pushed through the head and tail ends of stacked shrimp greatly simplify the grilling process and make for a wonderful presentation.
Adapted from Everyday Food.
vegetable oil, for the grill
2 Tbsp spicy chili sauce
1/3 cup honey
1 kg shrimp, peeled and deveined (tails left on)
salt & pepper
Heat a grill or grill pan to high.
Clean and lightly oil hot grill.
Stir together chili sauce and honey.
Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
Grill until shrimp begin to turn opaque, 2 to 3 minutes.
Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes.
Brush with more glaze and serve.
Note: Chili sauce and honey are all you need for major flavor. The glaze caramelizes on the grill for even more complexity. Also try it with bone-in chicken pieces or beef kebabs.
صحة و عافية