Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Brush both sides of shrimp with oil and season lightly with salt and pepper. Thread shrimp onto four metal or soaked wooden skewers. Thread shrimp onto skewer. Honey Lime Sauce: In a small bowl, whisk together the olive oil, honey, lime juice, zest, and chile powder. In a blender, combine the sauce ingredients; cover and process until blended. https://www.peanutblossom.com/blog/dipping-sauce-recipes-for-shrimp After 1 hour, remove the shrimp from the marinade and thread onto skewers. water; stir well. Serve with lemon wedges and the cilantro sauce for dipping. Grill the kebabs, turning once, until the shrimp are cooked through, 6 to 8 minutes total. Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails. Serve warm with the ginger lemon dipping sauce. Combine salt, pepper and garlic powder and sprinkle over shrimp. Serve with sauce. Remove 2 tablespoons of the sauce and brush the shrimp with it. Cover and refrigerate for 1 hour. (The dipping sauce can be made up to 6 hours ahead and refrigerated). 1 recipe Spicy Lemon-Garlic Sauce, Charmoula Sauce, or Fresh Tomato Sauce with Feta and Olives (see recipes below) Lemon wedges for serving. 1. Make the dipping sauce: In a small serving bowl, combine all ingredients and 3 Tbs. Add the shrimp; seal bag and turn to coat. Remove to a clean large serving platter. Grilled Shrimp Skewers with Dipping Sauce Biscuits and Burlap garlic, unsalted butter, cayenne pepper, Creole seasoning, large shrimp and 1 more Grilled Shrimp With Ginger Lemon Dipping Sauce Culinary Ginger Prepare the skewers: Thread the shrimp onto flat skewers or onto parallel skewers so the skewers are perpendicular to the length of the shrimp. Directions. You may have a little cantaloupe left over. Remove from the grill and when cool enough take them off the skewers. Chill until serving. (Discard any remaining marinade.) Reserve the other half for serving. * see note; Grill the shrimp on each side for 2-3 minutes. Thread the shrimp and cantaloupe alternately onto 12- to 14-inch skewers.