Smoky Sweet Chili Shrimp Skewers Recipe By Tasty

Steps:

• Remove the leaves from half of each rosemary sprig. Reserve the sprigs to use for skewers. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve the remaining leaves for another use.) Combine the olive oil, lime juice, garlic, cilantro, chili powder, and chopped rosemary in a medium bowl. Season the marinade with salt and pepper, to taste. Add the shrimp and toss until coated. Let stand for 5 minutes. Skewer 2 shrimp onto each rosemary sprig.
• Heat a large, wide grill pan (or comal) over high heat. Add the skewers and cook for 1 minute per side, or just until the shrimp is cooked through and turns pink. Do not overcook. Transfer to a platter, garnish with the lime wedges and serve immediately.

Steps:

• Combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chili powder, and garlic in a large bowl. Toss in shrimp to coat, cover, and refrigerate for 2 hours. Meanwhile, soak wooden skewers in hot water to prevent burning on the grill.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Thread shrimp tightly on to skewers. Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side. Flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey. Use a fork to remove shrimp from the skewers.

Steps:

• Whisk together juice, oil, chili sauce, ginger and green onions.
• Marinate shrimp for 30minutes in half the marinade.
• Reserve remaining marinade.
• Heat grill to medium high heat.
• Thread 3 shrimp on each skewer
• Place on grill.
• Brush with reserved marinade.
• Grill 4 minutes.
• Brush with marinade again.
• Flip.
• Brush with marinade.
• Grill until done.
• Brush with marinade
• Serve.

Steps:

• Soak the wooden skewers in cold water for at least 30 minutes before using.
• Arrange one rack in the center and one rack in the upper third of the oven. Preheat the oven to 450°F (230°C).
• Make the sauce: Add ¼ cup (60 ml) sweet chili sauce, the honey, soy sauce, lime juice, liquid smoke, and garlic to a small bowl and whisk to combine. Set aside.
• Build the skewers: Onto each wooden skewer, thread 1 piece of bell pepper, 2-3 pieces of red onion, 1 shrimp, and 1 piece of mango. Repeat to make a second layer. Continue with the remaining ingredients and skewers.
• Arrange the skewers on a rimmed baking sheet and season on both sides with the salt and pepper. Brush both sides of the skewers with the smoky sweet chili sauce.
• Transfer to the center oven rack and bake for 5 minutes. Turn the oven to broil and move the pan to the upper rack. Broil for 3-5 minutes, until lightly charred in spots.
• Remove the skewers from the oven and brush with the remaining 2 tablespoons of sweet chili sauce. Transfer to a platter, sprinkle with the cilantro, and serve with lime wedges alongside.
• Enjoy!

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade., On each of 12 metal or soaked wooden appetizer skewers, alternately thread two shrimp and two red pepper pieces. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.

Steps:

• In a large shallow dish, combine the first 7 ingredients; add shrimp. Turn to coat; cover and refrigerate for 2-4 hours. , Drain and discard marinade. Thread shrimp onto 6 metal or soaked wooden skewers. Grill, uncovered, on a lightly oiled rack over medium heat or broil 4 in. from the heat until shrimp turn pink, 2-3 minutes on each side.

Steps:

• Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer; set aside.
• Cook brown sugar in a small heavy saucepan over low heat until melted. Add garlic and next 6 ingredients. Cook 5 minutes or until tamarind paste melts. Remove from heat.
• Brush shrimp with olive oil. Grill, without grill lid, over medium-high heat for 4-6 minutes or until shrimp turn pink, turning once and basting with tamarind glaze. Serve with Smoky Sweet sauce.
• To prepare Smoky Sweet sauce: Process first 5 ingredients in a blender 1 minute. Pour mixture into a saucepan, and bring to a boil over medium-high heat. Add cream, and cook, whisking often, 6 minutes or until slightly thick. Remove from heat and whisk in butter until melted.