The mild flavor of shrimp lends itself well to marinades. This recipe is light and fresh tasting and is great on the grill. If you don’t have a grill (or it’s the middle of winter!) simply cook the shrimp in a sauté pan for 1 minute on each side.

Honey Lime Grilled Shrimp

½ cup Olive Oil
3 Tbsp Honey
Juice of 1 Lime
¼ tsp Red Pepper Flakes
Pinch of Salt
40 Shrimp, peeled with tails removed
8 Skewers

Soak the skewers, if they are made of wood, in a cup of water for at least a ½ an hour. If the skewers are too long for the glass, flip them over halfway through soaking. This prevents the skewers from burning on the grill.

In a shallow dish combine oil, honey, lime juice, red pepper flakes and salt.
Place 5 pieces of shrimp on each skewer. When putting shrimp on the skewer, be sure to go through both the body and tail (as shown) so they are secure.

Place prepared skewers in the marinade and refrigerate for at least 1 hour. Flip the skewers half way through to soak both sides of the shrimp.

Preheat grill to medium heat. Place skewers on cleaned grill plates. Because of the oil in the marinade they will flame for a few seconds. Cook on each side for one minute. Raw shrimp is gray in color, and cooked shrimp will be light pink. Serve immediately.

~SD

With the holiday season in full swing, and holiday parties everywhere- I have decided to post recipes to help folks break through the monotony.  Any time I have attended a holiday potluck or party I recall only a few things- deviled eggs, ham, dip, cookies, ham, ham and more ham.  Okay, not that I haven’t eaten my share, I love a good potluck.  I know many people are searching for new recipes to spice up there carry in, or to make hosting a holiday party exciting. 

I had a request to post my popular recipe for bruschetta.  This is one of the first recipes that I came up with on my own, back when I was about 16 years old.  After serving it once it became a staple at every party we had for about four years!  Now, I have been able to break free from that pattern, but the recipe is still a family favorite.  I am posting this recipe as i came up with it when I was sixteen.  If I did it over, I might change just a few things, but- why?  This recipe is tried and true.

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