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
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More About Southwest Honey Co.
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