Honey Lemon Grilled Shrimp Kabobs

Ingredients

• 2 pounds 21-25 jumbo shrimp (peeled and deveined)
• ½ cup olive oil
• 1 Tablespoon honey
• 1 Tablespoon Hey Grill Hey Lemon Pepper Rub
• ¼ cup Italian flat leaf parsley (fresh, minced)
• 2 cloves garlic (minced)
• 1 lemon (zest and juice)

Steps

1. 1

   Marinate the shrimp. Combine the lemon zest and juice, garlic, olive oil, honey, Lemon Pepper Rub, and parsley in a medium bowl or gallon-size zip-top bag, then add then shrimp. Gently toss or massage the shrimp until every piece is evenly coated in marinade. Cover or seal, then place in the refrigerator for at least 1 hour, or up to 4 hours.

2. 2

   Preheat the grill. Set your grill to medium-high heat, about 400-450 degrees F. Clean and oil the grates to prevent sticking. If using wooden skewers, soak them in water for at least 30 minutes before threading.

3. 3

   Thread the kabobs. Remove the shrimp from the marinade, shaking off any excess, then thread onto the skewers.

4. 4

   Grill the kabobs. Place the kabobs on the grill grates, close the lid, and cook for 6-8 minutes. Turn the skewers every 1-2 minutes to ensure even cooking on both sides. Cook to your desired doneness (125 degrees F for medium-rare, 135 degrees F for medium).

5. 5

   Rest and serve. Remove the kabobs from the grill and let them rest for 3-5 minutes before serving hot as-is, or on tacos, salads, and more.