Shrimp & Peach Kebabs with Habanero Honey Glaze

Servings For

Prep Time (minutes)

Cook Time (minutes)

Ingredients List

3/4 cup of honey
18 shrimps, peeled (the bigger, the better)
2 fresh peaches or pineapple, sliced thick
6 flat skewers, about 8 inches long
3 tablespoons of fresh lime juice
2 to 4 habaneros, halved
6 slices of thick bacon (optional)

garnish with scallions

Recipe modified courtesy of Kalamazoo Gourmet


1 Prepare the grill for direct grilling at about 500°F.Combine the honey and lime juice in a small, non-stick pan and warm up to a very low simmer over low heat.

2 Slice 2 to 4 habanero chiles in half and place in the honey mixture. Use 2 chiles for a mild version of the dish, more for added fire. 

3 Let the chiles simmer in the honey while you prepare the kebabs. Be careful not to boil the honey.

4 Cut the bacon slices crosswise into square pieces. Skewer the shrimp, peach slices and bacon pieces, using a piece of bacon between each shrimp and peach slice. Remove and discard the habaneros from the honey.

5 Grill the shrimp kebabs over direct heat on the grill for about 4 minutes per side until the shrimp and bacon are cooked through. Baste occasionally with the Habanero Honey Glaze along the way. 

All recipes posted are from actual Kitchen Designs' kitchens, Kitchen Designs Facebook, Instagram, and Twitter followers, and contributing professional chefs, restaurants, & nutritionists. A special thank you to our amazing clients for sharing many of these recipes and to our dearest Aunt Jeannie and Nonna, who at ages 92 and 85 respectively, have given us the greatest gift to pass down to future generations.Thank you for submitting your recipes!

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