September is National Honey Month! Here is a great way to incorporate honey into your delicious Forshaw grilled dinner!

• 1 pound large raw shrimp, peeled (approximately 20)
• 1/4 cup lime juice
• 1/4 cup honey
• 2 tablespoons Soy Sauce
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoons ground ginger
• metal skewers

1. In a small saucepan, combine lime juice, honey, Soy Sauce, oil, garlic powder and ground ginger. Mix this thoroughly, and bring this to a simmer over low/medium heat. Once it starts to simmer, remove from heat, and let cool.

2. Pour off most of the glaze into a separate bowl large enough to hold all the shrimp. Put the rest in a small container for brushing later. You’ll only need enough to brush each side once. Put the shrimp into the bowl, and thoroughly coat the shrimp. Set this aside for 10 to 20 minutes.

3. Skewer the shrimp in 2 places, through the tail and the head end.

4. Place them on a medium hot grill. Brush each side one more time with the left over glaze. I personally use a skewer rack, but you can certainly place them directly on the grill. You will want to keep a grill glove handy for the metal skewers. Of course, you can use water soaked wooden skewers if you prefer.

Important Note:
5. You only need to cook these about 2 minutes on each side. When the shrimp no longer look translucent, remove them from the grill, because they’re done! Shrimp can become overcooked in a hurry, so you don’t want to leave them on longer, thinking this will insure them being completely cooked.

6. Pull them off the skewers or serve them on the skewers.