Prep Time (minutes)
Cook Time (minutes)
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
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.