Spicy Summer Grilled Shrimp

What you’ll need:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons soy sauce
1 teaspoon MySpicer Extreme Heat Pepper Blend (adjust according to your spice tolerance)
Salt to taste
Wooden skewers, soaked in water for 30 minutes

Instructions:

In a bowl, whisk together olive oil, lemon juice, honey, soy sauce, Extreme Heat Pepper Blend, and salt to create a marinade.
Add the peeled and deveined shrimp to the marinade, ensuring they are well coated. Allow the shrimp to marinate for at least 20 minutes to absorb the flavors.
Preheat your grill to medium-high heat.
Thread the marinated shrimp onto the soaked wooden skewers, piercing them through both the head and tail ends, keeping them flat.
Place the shrimp skewers on the preheated grill and cook for about 2-3 minutes per side until the shrimp turns pink and slightly charred. Avoid overcooking to maintain their tenderness.
Remove the skewers from the grill and transfer them to a serving platter.

Serve the spicy grilled shrimp skewers as a standalone appetizer or pair them with a refreshing salad, such as a cucumber and mint salad or a watermelon and feta salad, to balance the heat.