Grilled Shrimp Skewers

RECIPE BY BRETT CARY

Nothing says "summer fun" quite like skewers on the grill. Change up your rotation with this south of the border-themed dish from chef Brett Cary. Fair Trade Certified™ shrimp are seared with a honey-lime glaze and smothered in garlic-chipotle butter. And with three Fair Trade Certified ingredients, the dish is as impactful as it is tasty. Delicious: check. Ethical: check. Makes good leftovers: you tell us - we never have any!

shrimp-skewers-header.jpg

Ingredients

  • 24 Fair Trade Certified Del Pacifico Wild Caught Sustainable Shrimp
  • 6 bamboo skewers, soaked in water for 30 minutes
  • 1/2 cup Fair Trade Certified honey
  • 1 tbsp chili flakes
  • 2 tsp Tabasco sauce
  • 1 Fair Trade Certified lime
  • 1 stick of butter, room temperature
  • 2 dried or canned chipotle peppers, roasted with garlic
  • 3 large garlic cloves, brushed with olive oil and roasted at 350 degrees until soft, about 20 minutes
  • 1 tbsp juice from one Fair Trade Certified lemon
  • 2 tsp sliced chives
  • Salt

Preparation Instructions

Makes 6 skewers

  1. Heat grill to medium high. Clean and oil cooking surface. 
  2. Thread each skewer with four shrimp close together on one end.
  3. In a small bowl, whisk together the honey, chili flakes, Tabasco, and lime to make the honey-lime glaze. Salt to taste.
  4. In a food processor, blend lemon juice, roasted garlic, and chipotle peppers to form a smooth paste.
  5. In a separate mixing bowl, combine soft butter and chives. Mix with a spoon until uniform, then combine with the roasted garlic mixture and mix until blended. 
  6. Brush garlic-chipotle butter mixture on both sides of skewered shrimp. Grill 2-3 minutes per side until desired firmness is achieved. 
  7. Remove shrimp from the grill, spoon/brush glaze over shrimp and serve immediately.