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  • Writer's pictureTommy Centola

Grilled Shrimp Skewers

It's time to break out the grill. Here's a light appetizer/entree that's sure to please you guest.

1 pound large fresh shrimp, peeled and deveined, tail left on

2 small zucchini, cut into 1/2-inch thick slices

2 dozen bamboo skewers (soaked in water at least 30 minutes.)

1/4 cup plus 2 tablespoons honey

1/4 cup Dijon mustard

2 tablespoons red wine vinegar

2 tablespoons soy sauce

1 teaspoon cayenne pepper

Line a rimmed baking sheet with aluminum foil. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium ( 300 to 350℉). Thread shrimp and zucchini onto skewers. Place on prepared pan.

In a small bowl, whisk together honey, mustard, vinegar, soy sauce, and cayenne until combined. Drizzle half the mixture over shrimp and zucchini skewers, and let stand for 15 minutes at room temperature.

Grill skewers until shrimp are pink and firm, about 2 minutes. Remove fro, grill and place on a platter. Serve immediately with remaining honey mixture as a dipping sauce.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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