Ingredients
1/3
cup honey
1/4
cup vegetable oil
1/4
cup finely chopped green onions (4 medium)
3
tablespoons chopped fresh parsley
2
tablespoons chopped fresh thyme leaves
2
teaspoons grated fresh lemon or lime peel
1
tablespoon fresh lemon or lime juice
1/2
teaspoon salt
24
uncooked medium shrimp (about 1 lb), peeled, deveined
Lemon or lime slices, halved, if desired
8
bamboo skewers (5 or 6 inch)
Preparation
In 1-gallon resealable food-storage plastic bag, mix all ingredients except shrimp and skewers. Add shrimp to bag. Seal bag; turn to coat shrimp. Place bag in large bowl. Refrigerate at least 1 hour to marinate but no longer than 8 hours.
Soak skewers in water 30 minutes to prevent burning. Meanwhile, heat gas or charcoal grill.
Drain shrimp; discard marinade. Thread 3 shrimp and 3 lemon slices on each skewer, leaving 1/4-inch space between each shrimp.
Place shrimp on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning once, until shrimp are pink. Serve warm.
