Ingredients

For the Marinade:
1⁄4 cup ­ honey
1⁄4 cup ­ fresh lime juice
2 tablespoons ­ cilantro, finely chopped, including stems 2 teaspoons ­ jalapeno, minced, plus seeds for more heat 1 teaspoon ­ lime zest, grated
1 teaspoon ­ ground cumin
1⁄2 teaspoon ­ salt
16 jumbo ­ shrimp, peeled and deveined

For the Garnish:
1 tablespoon ­ jalapeno, thin sliced rounds
4 ­ lime wedges
cilantro sprigs

Procedure:

• In a medium sized bowl combine honey, lime juice, 1 tablespoon of cilantro, jalapeno and lime zest.
• To enhance the flavor of the cumin, heat in a small skillet set over low heat, stirring, until warmed and fragrant, about 30 seconds. Add to the marinade, in addition to salt. Stir to blend.
• Add shrimp to the marinade. Cover and refrigerate 1 to 2 hours.
• When ready to grill select 4, 12­inch skewers. Thread each shrimp through the tail and head portion onto the skewers, dividing evenly. Lay on a platter and spoon the remaining marinade on top.
• Heat grill until very hot. Grill shrimp until lightly charred on one side, 1 to 2 minutes. Spoon any remaining marinade over the shrimp and turn raw side down. Grill just until the shrimp are cooked through, 1 to 2 minutes more.
• Arrange on a clean platter and sprinkle with the remaining 1 tablespoon chopped cilantro, thin­sliced jalapeno, lime wedges and cilantro sprigs. Serve hot or at room temperature.

Recipe courtesy of National Honey Board.