1 cup orange juice
3/4 cup honey
1/3 cup lime juice
1/3 cup Dijon mustard
2 Tablespoons chili powder
2 Tablespoons paprika
2 teaspoons black and red pepper blend
2 teaspoons salt
2 teaspoons oregano
1 teaspoon California-style coarse onion powder
30 jumbo shrimp
12 bamboo skewers, soaked in water for at least 30 minutes


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.

Hunter's Honey Farm will close on December 23rd until Tuesday, January 1st to observe the holiday season with our loved ones. We will re-open on January 2nd from 9am - 6pm. Orders will be received but will not be filled and shipped until we re-open. Merry Christmas and Happy New Year! Dismiss

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