Spicy Shrimp Kabobs

These shrimp kabobs hit you with layers of flavor: sweet from apricot preserves, honey, and a touch of maple syrup, then heat from hot sauce and red pepper flakes, all backed by garlic and a trio of Mediterranean herbs. The marinade is sticky, glossy, and caramelizes beautifully on the grill.

The sweet-heat balance in this marinade is what makes it addictive. The apricot preserves and honey aren’t just for sweetness. Their sugars caramelize over the barbecue, creating a lacquered char on the shrimp that you can’t get from oil and spices alone. The hot sauce and red pepper flakes cut through that sweetness so it never becomes cloying.

One hour of marinating is all the shrimp need. Any longer and the acid from the lemon juice starts to “cook” the shrimp chemically, turning the texture mushy before they even hit the grill. Set a timer.

The recipe wisely warns against overcooking. Shrimp go from tender to rubbery in about 60 seconds. Pull them the moment they turn white and opaque throughout. They’ll carry over a bit from residual heat on the skewer.

Pro Tips

• Thread the shrimp through both the head and tail ends so they lay flat on the grill instead of spinning when you flip the skewers
• Soak wooden skewers for 30 minutes before threading to prevent them from catching fire
• Brush the reserved marinade on the shrimp during the last minute of grilling for an extra glossy, sticky finish
• Pickapeppa sauce (a Jamaican condiment) gives a more complex, fruity heat than Tabasco if you can find it

Variations

• Thread chunks of pineapple or mango between the shrimp for grilled fruit that caramelizes alongside
• Swap apricot preserves for peach or mango jam for a different fruit base
• Add a splash of soy sauce to the marinade for an Asian-inspired umami twist