appetizer

Mesquite Lime Grilled Peel & Eat Shrimp

Burgers and hot dogs, step aside. Peel and eat shrimp are about to steal the grilling spotlight.

15m
PREP TIME
6m
COOK TIME
136
CALORIES
7
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 8 Servings

  • 1 package McCormick® Grill Mates® Mesquite Marinade
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil
  • 2 pounds large shrimp, shells-on and deveined
  • Lime wedges
  • FRANK’S® RedHot Original Cayenne Pepper Sauce , (optional)

INSTRUCTIONS

  • 1 Mix Marinade Mix, lime juice, honey and oil in small bowl. Reserve 2 tablespoons of the marinade. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes.
  • 2 Remove shrimp from marinade. Discard any remaining marinade. Thread shrimp onto skewers.
  • 3 Grill skewers over medium-high heat 3 minutes per side or until shrimp is cooked through, turning occasionally and basting with reserved marinade. Remove cooked shrimp from skewers and arrange on a large platter or baking sheet. Serve with fresh lime wedges and a splash of RedHot Sauce, if desired.

TIPS AND TRICKS

Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp and vegetables. This prevents them from burning when on the grill.

NUTRITION INFORMATION

(per Serving)

Appetizers

Dips and Spreads

Cocktails