Ingredients
1 cup | Orange juice |
3/4 cup | BeeMaid honey |
1/3 cup | Lime juice |
1/3 cup | Dijon mustard |
2 tbsp | Chili powder |
2 tbsp | Paprika |
2 tsp | Black pepper |
2 tsp | Salt |
2 tsp | Oregano |
1 tsp | Onion powder |
30 | Jumbo shrimp |
12 | Bamboo skewers, soaked in water for at least 30 minutes |
Directions
Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth.
Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half.
Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use.
Double thread 5 shrimp onto 2 parallel skewers.
Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling.
Remove from grill and baste with remaining glaze.
Source: Courtesy of National Honey Board
More About Southwest Honey Co.

Our unpasteurized and raw honey is bottled directly from the hive, so you can enjoy with confidence that it has pure nutrients, enzymes, and pollen. . .
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We hold hands-on, fun and educational events and classes for kids (Explore The Honey Bee), adults (Bees & Brew) and seniors (Bees & Tea). . .
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Did you know that we can thank a honey bee for one of every three bites of food we take? Join in our cause to help save the bees. . .
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