Grilled Citrus Garlic Shrimp

First, make the marinade for the shrimp. In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons lime juice, 1 tablespoon soy sauce, 2 minced garlic cloves, 1 teaspoon honey, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, and a pinch of salt until smooth and emulsified.

Add 1 pound of peeled and deveined shrimp (remove tails if desired) to the marinade. Toss until evenly coated. Cover the bowl and refrigerate for 20–30 minutes to allow the flavors to infuse.

Make the Sriracha Dipping Sauce. In a medium bowl, combine ½ cup mayonnaise, 2 tablespoons sriracha (adjust heat to taste), 1 tablespoon lemon juice, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon whole grain mustard, 1/4 teaspoon granulated sugar, and salt to taste. Whisk until smooth and fully blended. This can be done a day ahead and chilled in the refrigerator until ready to use.

Soak bamboo or wooden skewers first to prevent burning. Preheat the grill to medium (350–375°F). Thread the shrimp onto the skewers. Grill 2–3 minutes per side, until pink, opaque, and lightly charred.

Enjoy!

For more delicious appetizers, check out these next:

• Grilled Shishito Peppers with Sriracha Dipping Sauce
• Grilled Halibut Caprese Salad Bites
• Tomato Tart
• Chipotle Shrimp Avocado Smash Crostini
• Summer Corn, Tomato & Jalapeno Fritters
• Garden Fresh Bruschetta
• Guacamole with Roasted Green Chiles
• Ceviche
• Mexican Shrimp Cocktail
• Coconut Shrimp