Honey-Lime-Sake Grilled Shrimp

 I found this recipe at finecooking.com, and I modified it for the grill.

Ingredients:

- 20-24 uncooked jumbo shrimp, deveined and shelled

- 3 limes

- 1/2 cup sake rice wine

- 1/4 cup honey (I used clover honey)

- 2-3 garlic cloves, peeled

- 1 T fresh ginger

- 1 T fresh cilantro

- Kosher salt and pepper to taste

- 1 t Tabasco sauce (optional)

Directions:

1.  Cover 6-8 bamboo skewers in a shallow pan with water.  Allow the skewers to soak for at least one hour.

2.  Peel the limes and place the rinds into a food processor.  Add the ginger, garlic, and cilantro to the lime rinds and chop or process to 45-60 seconds.  Add kosher salt and pepper to taste, then add the sake and honey.  Add the Tabasco sauce if used.

3.  Slice the limes in half and press the limes to render their juice into the food processor.

4.  Chop or process the mixture for 60 seconds.

5.  Place the shrimp is a sealable container.  Pour the marinade over the shrimp and seal the container.  Place the container into your refrigerator and marinate for 4-6 hours.  Occasionally open the container and stir the shrimp in the marinade.

6.  Prepare a fire in your grill.

7.  Remover the shrimp from the marinade, and discard the marinade.  Skewer the shrimp.  

8.  When the grill is ready, place the skewered shrimp on the grill and cook for 6-7 minutes, turning the skewers once.  Be careful not to overcook the shrimp.

9.  When the shrimp turn pink and start to curl, remove from the skewers from the grill and serve immediately.

Cook's Note:

This recipe was incredibly easy to make the results were delicious.  The honey provided just enough sweetness to the shrimp, and it caramelized the shrimp as well.  I did not use Tabasco when I made the recipe, and frankly nobody missed it.  This recipe will become a staple in our house, much like our Garlic Skewered Shrimp recipe.