Ingredients

The following ingredients have 4 Servings
  • 1 pound jumbo shrimp (peeled and deveined)
  • 4 kabob skewers (if using wooden soak in water for several hours)
  • 3 Tbsps garlic chili oil (I used Lee Kum Kee found in the Asian section of the grocery store)
  • 2 Tbsps honey
  • 2 Tbsps soy sauce
  • 1 Tbsp lime juice
  • Optional: serve with rice or cauliflower rice

Instruction

  • Put the shrimp on the kabobs skewers (5 to 6 shrimp shrimp per skewer) and pat them dry with paper towels.
  • Add the garlic chili oil, honey, soy sauce, and lime juice to a bowl and whisk until evenly mixed. Put half of this sauce in a separate bowl and set aside to use for dipping. Brush some of the other half of the sauce on all sides of the shrimp kabobs.
  • Grill over medium to medium high heat for 2 1/2 to 3 minutes per side, brushing with more sauce as they cook.
  • Serve with remaining sauce on the side for dipping and with rice or cauliflower rice if desired.