A flavorful and easy-to-make shrimp recipe with a tangy lemon and chili marinade, perfect for grilling or broiling.
Soak wooden skewers in water for about 30 minutes to prevent burning during cooking.
Soaking the skewers ensures they don't catch fire while grilling or broiling.
In a mixing bowl, whisk together olive oil, honey, chili sauce, parsley, red pepper flakes, white wine, lemon zest, lemon juice, shallot, green onion, and seasoning salt to create the marinade.
Mixing the marinade thoroughly ensures all flavors are evenly distributed.
Add the shrimp to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 3 hours, turning occasionally.
Marinating for a longer time allows the shrimp to absorb more flavor.
Remove the shrimp from the marinade and thread them onto the soaked skewers.
Threading the shrimp securely prevents them from falling off during cooking.
Pour the remaining marinade into a small saucepan and bring to a boil. Let it boil for 5 minutes to ensure it's safe to use as a basting sauce.
Boiling the marinade kills any bacteria from the raw shrimp.
Place the skewered shrimp on a baking sheet and broil on the top rack for about 2 minutes per side, basting with the boiled marinade, until the shrimp turn pink.
Keep an eye on the shrimp to avoid overcooking, as they cook quickly.
Serve the shrimp hot, garnished with additional parsley if desired, and enjoy!
Serving immediately ensures the shrimp are enjoyed at their best texture and flavor.
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