- 1/2 cup Wishbone "Robusto" salad dressing
- 2 heaping tbsp. honey
- 1 heaping Tbsp. Mrs. Dog's Jamaican Jerk Marinade
- 1 dash Worcestershire sauce
- 1 pinch fresh ground black pepper
Skewer 1-2 lbs of peeled and deveined shrimp on pre-soaked wooden, or metal shish kabob skewers.
Stir ingredients thoroughly with a wire whisk to completely dissolve the honey. 30-60 minutes before cooking "paint" the mixture on both sides of the shrimp skewers with a basting brush.
Crank up the HIGHEST heat you can on your grill- either gas or charcoal. Kenny suggests a combination of Guava and Mesquite chips if you use smoking chips.
Cook approx. 2 minutes or so per side.
The Honey will caramelize for a crispy outside. Do not overcook. Keep in fridge until ready to cook immediately.