1 lb raw shrimp, tail off, skinned, devined (I used 31/40 per pound)
2 tbsp Sriracha hot sauce
2 tbsp honey
2 tbsp red wine vinegar
2-3 garlic cloves minced
1 tsp fresh ginger, grated
1/4 tsp onion powder
1/2 fresh pineapple, cut into 1/2 – 1″ cubes (optional*)
Rinse shrimp and drain for 2 min, then add to a glass container with lid for marinating. Mix all other ingredients together**. Pour on top of shrimp and toss with a spatula to coat. Refrigerate covered while marinating for 20-30 minutes*.
*optional: While shrimp is marinating, soak skewer sticks in water for 20-30 min. Once shrimp has marinated, alternate shrimp and pineapple on the wooden skewers as pictured below.
After marinade time has finished, reserve remaining liquid for basting. Use a double-layer of aluminum foil as a grill tray for the shrimp, and spray foil with cooking spray. Grill for 2-3 min each side, basting both sides, until shrimp is pink and cooked through.
**I would recommend tasting the marinade before adding to the shrimp. If you like hot dishes, you may want to add more sriracha, or if you prefer just a little heat, you can add more honey.
Lime Apron 