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Spicy Grilled Shrimp Skewers




Source of Recipe


email America's Test Kitchen


List of Ingredients




1 1/2 pounds extra-large shrimp, peeled and deveined
4 tablespoons unsalted butter, melted
1/4 teaspoon cayenne pepper
Salt
1/2 cup hot red pepper jelly (see note)
1 teaspoon grated zest
2 tablespoons juice from 1 lime


Recipe



Pat shrimp dry with paper towels. Thread shrimp on metal skewers and brush with 1 tablespoon butter. Season with cayenne and salt.

Heat jelly in saucepan over medium heat until bubbling. Off heat, whisk in remaining butter, lime zest, and lime juice. Cover and keep warm.

Grill shrimp over hot fire until lightly charred, about 2 minutes per side. Brush with glaze. Serve.

Serves 4

Reese hot pepper jelly is the test kitchen's top-rated brand.

When the weather gets warmer, we like to make this easy grilled appetizer. But just because it’s simple doesn’t mean it’s foolproof. The secret is in the shrimp size. Here’s what we discovered:

Test Kitchen Discoveries

•Extra-large shrimp are the key to even cooking on the grill. Crowd the skewered shrimp in tight rows to allow for more direct heat and better charring.
•For best results, use metal skewers. Wooden ones have a tendency to burn. You will need four 12-inch skewers for this recipe.
•Pepper jelly becomes a syrupy glaze when reduced on the stove. Fresh lime juice cuts through the sweetness and spice of the jelly to create a well-balanced glaze for the shrimp.
•Brushing the shrimp with melted better before grilling keeps them moist over the heat.