- 2 lbs large shrimp, peeled and deveined
- 1 bottle Drench Citrus Honey
- ¼ cup unsweetened shredded coconut
- 1/8 cup chopped macadamia nuts
- Mikes Hot Honey for drizzling
- Zest of 1 lemon
- In a large bowl combine shrimp and dressing. Toss to coat evenly, cover and refrigerate for at least 15 minutes or up to 2 hours.
- Preheat your grill to medium-high heat.
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Thread the marinated shrimp on skewers and sprinkle with coconut on both sides.
- Oil grill grates and grill kebabs over medium high heat. Cook the shrimp for 2-3 minutes on each side or until the shrimp are opaque.
- Remove from the grill, drizzle with Mike's Hot Honey and sprinkle with macadamia nuts & lemon zest.