Snappy Honey Grilled Shrimp
Yield: 8 servings

A flavorful 3-ingredient marinade makes this lightly spicy recipe as easy as it is delicious. For added heat, feel free to increase the amount of cayenne to taste.


  • 1/2 cup Italian salad dressing (I like Tessemae’s Lemon Garlic)
  • 1/2 cup honey
  • 1/2 teaspoon cayenne pepper
  • 2 pounds uncooked medium to large shrimp, peeled and deveined with tail on*
  • 8 skewers (if wooden, soak for 30 minutes before using)


  1. In a small bowl, thoroughly combine the salad dressing, honey and cayenne.  Remove 1/4 cup of the mixture to a separate bowl; cover and refrigerate the reserved portion for basting later.  Pour the larger amount of marinade into a large, zip-top bag; add the shrimp. Seal the bag and turn to coat.  Refrigerate the shrimp for 1-2 hours.
  2. When ready to grill, drain the shrimp and discard the marinade. Thread the shrimp onto eight metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on the grill rack to coat lightly.
  3. Grill the shrimp, uncovered, over direct, medium heat for 5-7 minutes, turning the shrimp several times. Baste the shrimp several times with the reserved marinade after the shrimp is partially cooked on both sides. The shrimp will turn a nice pink color when cooked, and the meat inside should be white and opaque. The extra marinade will caramelize nicely. Just be careful not to overcook the shrimp, as it will become tough and rubbery.
  4. Alternatively, you may broil the shrimp 4 inches from the heat for 1-1/2 to 2 minutes on each side. Baste with reserved marinade. Grill or broil 2-3 minutes longer or until shrimp are pink and firm, turning and basting frequently.


  • Frozen shrimp works well. Thaw completely before marinating and make sure to drain the excess water very well to avoid diluting the marinade.

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