Chili Honey Glazed Shrimp
CHILE HONEY GLAZED SHRIMP
Chevy's Fresh Mex Restaurant Recipe
24-30 jumbo shrimp, shelled and deveined
1 cup Chile Honey Glaze and Marinade (recipe below)
12 to 18 bamboo skewers
Rio Bravo Red Rice
To Grill the Shrimp: Start the coals in a charcoal grill or preheat a gas grill. Divide the glaze between two small bowls, setting one aside. Place the shrimp skewers on a hot grill. When they start to turn pink, flip over and grill the other side. When the shrimp are bright pink all over, after about 5 minutes total on the grill, baste with the glaze and remove from the heat.
To Serve: Place 6 shrimp on each plate. Spoon the remaining glaze over the shrimp. Serve over the rice of with fajita fixings.
Chile Honey Glaze and Marinade:
1 cup freshly squeezed orange juice
3/4 cup honey
1/3 cup freshly squeezed lime juice
1/3 cup Dijon mustard
2 tablespoons paprika
1 tablespoon chopped garlic
2 tablespoons chile powder
2 teaspoons oregano
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon white pepper
To make the Marinade: Place all the ingredients in a blender and puree on high for 1 minute, or until smooth. Transfer to a saucepan and simmer over medium heat for 10 to 12 minutes, until thick and reduced by half.