Asian and citrus ingredients give these succulent grilled shrimp the extra oomph they need to make those taste buds really roar. These shrimp skewers are the bee’s knees! They are spicy, sweet, salty and creamy all at the same time. Did I just have a MOUTH-GASM? How embarrassing…
The marinating process is super simple and doesn’t take long at all. Save a little of this flavorful liquid to baste your plump shrimp while they’re getting their grill on. And if you have it handy, splash a little tequila in the bowl for an extra punch. POW!
zest of 1 lime and it's juice, plus wedges for garnish (optional)
salt and freshly ground pepper
1-2 small scallions, finely chopped
1 tablespoon mayonnaise
1/4 cup Thai sweet chili sauce
1 teaspoon Sriracha hot sauce, or to taste
a splash of tequila, optional
1 tablespoon chopped fresh chives for garnish (optional)
Combine all ingredients in a bowl, cover and refrigerate for at least 15 minutes and up to an hour.
Soak wooden skewers in water at least 20 minutes (or use metal skewers) and skewer shrimp, reserving some of the marinade. Heat a grill to medium-high.
Grill shrimp, turning once, until just opaque, about 4 minutes per side. Brush some of the marinade on the shrimp occasionally. Once cooked, transfer to a serving platter and garnish with extra lime wedges and chives.