Honey Mustard Shrimp On The Bar B Food

HONEY AND MUSTARD SHRIMP SKEWERS

Steps:

• For the shrimp: Soak wooden skewers in water for at least 30 minutes. Skewer the lemons and limes with 2 to 3 large shrimp on each stick. Brush with oil so they don't stick to the grill. Either sear on a hot BBQ or under the broiler until shrimp is cooked, about 5 to 7 minutes.
• For the chili dip: In a small bowl mix the honey, mustard, and crushed red pepper flakes. Brush over cooked kebabs and serve.

HONEY-MUSTARD SHRIMP MARINADE

Steps:

• Blend all ingredients.
• Marinate 16-24 large, raw, deveined, THAWED shrimp for 1-2 hours in refrigerator prior to grilling.
• NOTE: You can reserve a portion of the marinade to brush on while grilling if you wish.

SHRIMP WITH HONEY MUSTARD AND DIPPING SAUCE (ZIP AND STEAM)

Steps:

• Combine shrimp, salad dressing, salt and garlic powder in Medium or Large Ziploc® Brand Zip 'n Steam™ bag.
• Seal bag and shake to mix ingredients.
• Pat ingredients into an even, single layer. Place bag in microwave.
• Cook on full power 2 - 3 minutes, until shrimp are pink and cooked throughout (cooking times may vary depending on size of shrimp). If needed, continue microwaving for 30-second intervals until done.
• Allow bag to stand 1 minute before opening.
• Salt to taste. Serve with dipping sauce and garnish with lemon wedges.
• For Dipping sauce, combine all of ingredints in a bowl and serve with shrimp.

HONEY-MUSTARD GLAZED SHRIMP AND SCALLOPS

Steps:

• In small bowl, stir together honey, vinegar, mustard, oil, salt, and pepper with fork.
• Place 1 scallop inside curve of 1 shrimp and secure with long wooden toothpick or short wooden skewer. Repeat with remaining shrimp and scallops.
• Lightly brush grill pan with oil and heat over moderate heat until just beginning to smoke. Working in batches, transfer hors d'oeuvres to pan, cover loosely with foil, and cook 3 minutes. Turn with tongs or spatula, cover again, and cook until shrimp are firm and pink and scallops are just cooked through (do not overcook), 2 to 3 minutes more. Transfer to platter and brush with honey-mustard mixture. Serve immediately.

HONEY SESAME SHRIMP "ON THE BARBIE"

Steps:

• Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.
• Combine three tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce (if using), and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions, and shrimp to coat, then cover and let marinate in the refrigerator, for 30 to 60 minutes.
• Preheat the grill to high.
• Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 2 tablespoons sesame oil. Pour the marinade into a saucepan; remove and discard the garlic, ginger, and scallion whites, using the slotted spoon. Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from heat and set aside.
• When ready to cook, oil the grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.
• Transfer the shrimp to serving plates and or a platter and sprinkle with the scallion greens. Serve immediately.
• Note: Sweet chile sauce is the Thai version of ketchup. One good brand to look for is Siriacha. If not available, simply omit.