Succulent shrimp marinaded in a spicy lime, honey and chili flake dressing, served on a bed of fresh rice and drizzled with Olivieri® Sweet and Sour Sauce.
|12||Large (30-40 count) shrimp, defrosted if frozen, peeled and de-veined|
|Juice of 1 Lime|
|2 tbsp||(30 mL) Honey|
|1 tsp||(5 mL) Red chili flakes|
|Oil for basting|
|Salt & pepper to taste|
|1||(200 mL) Package Olivieri® Sweet & Sour Sauce|
SOAK two 12 inch (30 cm) bamboo skewers in cold water for 1 hour.
PREHEAT barbecue to medium-high.
MARINADE shrimp in a mixture of lime juice, honey and chili flakes for 10 to 15 minutes. Season with salt & pepper before threading 6 shrimp onto each pre-soaked skewer.
GRILL, turning occasionally, for 6-8 minutes until shrimp are pink and opaque.
HEAT sauce in microwave according to package directions. Pour over shrimp and serve immediately.
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