Hot Honey And Lime Shrimp
2
- Prep Time15 min
- Total Time1 h 15 min
- Makes4 Servings
Recipes and text by Christine Flynn; produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Rayna Schwartz.
The trick to these delicious BBQ shrimp from cookbook author Christine Flynn is to keep things super simple: a quick marinade, then a dip in hot honey sauce after they’ve come off the grill.
Marinade
¼ cup extra-virgin olive oil
1 tbsp tomato paste
1 tsp paprika
1 tsp kosher salt
1 garlic clove, smashed and thinly sliced
Pinch of red chili powder
454 g jumbo shrimp, peeled and deveined
Dressing
2 tbsp melted unsalted butter
2 tbsp hot honey
Zest and juice of 1 medium lime
Pinch of red chili powder
Garnish
2 tbsp minced chives
Lime wedges
Instructions
Marinade: Whisk oil with tomato paste, paprika, salt, garlic and chili powder in a medium bowl. Add shrimp and toss well. Refrigerate for 1 hr.
Dressing: Whisk butter with honey, lime zest and juice, and chili powder in a large bowl. Set aside.
Preheat grill to medium-high. Oil grill.
Using tongs, arrange shrimp on grill. Discard marinade. Grill shrimp until they turn pink, 2 to 3 min per side. Transfer to bowl with dressing and toss.
Arrange shrimp and dressing on a platter. Garnish with chives and lime wedges. Serve immediately.
