This week's FNCC is using a recipe from Danny Boome, the Rescue Chef! Finally! A FN chef that I recognize. He's done some pretty delicious things on his show, so I was happy to peruse his recipe file, where I found this little gem, Honey and Mustard Shrimp Skewers.
Delicious recipe that really couldn't be any simpler or healthier.
Thread skewers with shrimp and wedges of lime and lemon while your grill heats. I used the George Foreman indoor grill as usual.
Mix dijon mustard (I used the really grainy stone ground type) and honey. Set aside.
Grill skewers a few minutes until done (took 4 minutes on the indoor grill) then paint with the honey mustard mix.
Delicious! Only one recommendation...I found them a tad bitter, next time I"ll squeeze the lemon and lime over the skewers before grilling instead of threading them on.
Honey and Mustard Shrimp Skewers
Adapted from Danny Boome's recipe at foodnetwork.com
- Wooden skewers
- 3 limes, cut into 8 wedges
- 3 lemons, cut into 8 wedges
- 18 large shrimp, shelled and deveined
- Olive oil, for brushing
Sweet Chili Dip:
- 2 tablespoons clear honey
- 1 teaspoon Dijon mustard
- Pinch crushed red pepper flakes
For the shrimp: Soak wooden skewers in water for at least 30 minutes. Skewer the lemons and limes with 2 to 3 large shrimp on each stick. Brush with oil so they don't stick to the grill. Either sear on a hot BBQ or under the broiler until shrimp is cooked, about 5 to 7 minutes.
Join us next week for another entry in the challenge....Next week's chef is Dave Lieberman...
For the chili dip: In a small bowl mix the honey, mustard, and crushed red pepper flakes. Brush over cooked kebabs and serve.