Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 2-3 Scotch Bonnet peppers, seeded and finely chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8-10 skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together the chopped Scotch Bonnet peppers, minced garlic, olive oil, lime juice, honey, salt, and black pepper.
2. Add the peeled and deveined shrimp to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat your grill or grill pan to medium-high heat.
4. Thread the marinated shrimp onto skewers, leaving a little space between each shrimp.
5. Grill the shrimp skewers for 2-3 minutes per side, or until the shrimp are pink and cooked through.
6. Remove the skewers from the grill and serve immediately.
Time:
Preparation time: 15 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 10g
Protein: 20g
Carbohydrates: 4g
Fiber: 0g
Sugar: 3g
Sodium: 480mg
Substitutions for ingredients:
- If you can't find Scotch Bonnet peppers, you can use habanero peppers instead.
- If you don't have fresh lime juice, you can use bottled lime juice instead.
- If you don't have honey, you can use maple syrup or agave nectar instead.
Variations:
- You can add some chopped fresh cilantro or parsley to the marinade for extra flavor.
- You can also add some chopped onion or bell pepper to the skewers for more veggies.
Tips and tricks:
- Be careful when handling the Scotch Bonnet peppers, as they are very spicy. Wear gloves if necessary.
- Soak the skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Don't overcook the shrimp, as they will become tough and rubbery.
Storage instructions:
Leftover shrimp skewers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the shrimp skewers, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the shrimp skewers on a platter with some fresh lime wedges and chopped herbs for garnish.
Garnishes:
Fresh lime wedges and chopped herbs such as cilantro or parsley.
Pairings:
- Serve the shrimp skewers with a side of rice or quinoa.
- A simple green salad with a citrus vinaigrette would also be a great side dish.
Suggested side dishes:
- Rice or quinoa
- Green salad with citrus vinaigrette
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush them with some oil before grilling.
- If the shrimp are overcooking too quickly, reduce the heat on the grill.
Food safety advice:
- Make sure to soak the skewers in water before using them to prevent them from burning on the grill.
- Make sure the shrimp are cooked through before serving.
Food history:
Scotch Bonnet peppers are a staple in Caribbean cuisine and are known for their intense heat and fruity flavor.
Flavor profiles:
Spicy, tangy, and slightly sweet.
Serving suggestions:
Serve the shrimp skewers as a main dish for a summer barbecue or as an appetizer for a dinner party.
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Region: Caribbean