BBQ Shrimp with Scotch Bonnet Sauce and Coconut Lime Yogurt
Prep Time
Cooking Mode
Give shrimp bbq skewers a spicy, tropical twist with scotch bonnet sauce the next time you’re working the grill. Serve with a cooling coconut-lime yogurt to balance the heat.
Scotch Bonnet Sauce
1 lb large shrimp, peeled & deveined
1 small scotch bonnet pepper, seeded and finely minced
2 tbsp olive oil
1 tbsp honey
2 tbsp fresh lime juice
1 clove of garlic, grated
½ tsp kosher salt
Coconut Lime Yogurt
1 cup full-fat coconut Greek yogurt
Zest of 1 lime
1 tbsp lime juice
1 tsp honey
¼ tsp salt
For Serving
Fresh cilantro, chopped
Lime wedges
Scotch Bonnet Sauce
1 lb large shrimp, peeled & deveined
1 small scotch bonnet pepper, seeded and finely minced
2 tbsp olive oil
1 tbsp honey
2 tbsp fresh lime juice
1 clove of garlic, grated
½ tsp kosher salt
Coconut Lime Yogurt
1 cup full-fat coconut Greek yogurt
Zest of 1 lime
1 tbsp lime juice
1 tsp honey
¼ tsp salt
For Serving
Fresh cilantro, chopped
Lime wedges
Directions
1Preheat clean, oiled grill to medium-high heat. In a bowl, whisk together peppers, olive oil, honey, lime juice, garlic and salt.
2Toss shrimp in the sauce and let sit for 10 to 15 min.
3Thread shrimp onto metal or pre-soaked bamboo skewers and grill 2 to 3 min. per side until cooked through, brushing with remaining hot pepper sauce (shrimp should be opaque and lightly charred).
4Mix dip: Stir together coconut yogurt, lime zest, lime juice, honey and salt.
5To serve, spoon yogurt onto a platter, top with hot shrimp, and sprinkle with cilantro and extra lime.
Disclaimer
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Personal Note
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