What do you get when you mix two of nature’s finest ingredients? That’s what the fine maker of Bees Knees Spicy Honey set out to discover. The result is nothing short of culinary genius. Each batch is hand-made with raw honey from the Hudson Valley and a special combination of chili peppers carefully infused for maximum flavor. Weighing in at eight ounces, Bees Knees Spicy Honey pairs perfectly with just about anything. We grilled some Asian shrimp kabobs and drizzles this stuff on top. Kabobs have never tasted so good.
Buy Now: $14
Keep reading for the full recipe.
Grilled Spicy Honey Ginger Shrimp
Prep time: 10 minutes
Inactive time: 20 minutes
Cook time: 5 minutes
- 4 tablespoons olive oil
- 1/4 cup lime juice
- 2 tablespoons melted butter
- 2 tablespoon Bees Knees Spicy Honey (add more for extra kick!)
- 1 tablespoon ground ginger
- 2 teaspoons chopped garlic
- salt and pepper to taste
- 1 lb jumbo shrimp (about 16 shrimp), peeled with tails on
- 1/2 onion, chopped into large slices big enough to fit on skewers
- 8 bamboo skewers
- chopped green onion for topping
- Soak skewers in water for about 30 minutes to prevent burning.
- Combine olive oil, lime juice, melted butter, honey, ginger, and garlic until well blended. Add salt and pepper to taste.
- Place shrimp in a shallow dish or plastic bag, and add marinade to the shrimp. Let marinate at room temperature for 20 minutes.
- While the shrimp are soaking up juicy goodness, fire up the grill on high heat, but leave the lid open.
- Remove shrimp from the marinade, and put two shrimp on each skewer, placing the large onion slices between the shrimp. (Onion, shrimp, onion, shrimp, onion)
- Grill kabobs for 2 minutes on each side or until shrimp are opaque.
- Top with green onions, serve with rice, and enjoy!