A delightful and flavorful grilled shrimp recipe with a zesty citrus glaze.
Soak the bamboo skewers in water for at least 30 minutes to prevent burning.
Soaking the skewers ensures they won't catch fire on the grill.
In a small saucepan, combine the guava jelly, minced garlic, lime juice, Worcestershire sauce, and red pepper flakes. Heat over medium heat until the jelly melts and the mixture is smooth.
Stir constantly to prevent the mixture from sticking to the pan.
Thread the shrimp onto the soaked skewers, about 4 shrimp per skewer.
Ensure the shrimp are evenly spaced for even cooking.
Brush the shrimp with the prepared marinade and let them marinate in the refrigerator for 30 minutes.
Cover the shrimp while marinating to keep them fresh.
Preheat the grill to high heat. Sprinkle the shrimp with salt on both sides.
Ensure the grill is clean and well-oiled to prevent sticking.
Grill the shrimp skewers for 3 minutes on each side, brushing with additional marinade before turning.
Keep an eye on the shrimp to avoid overcooking.
Serve the grilled shrimp skewers with the remaining marinade as a dipping sauce.
Garnish with lime wedges for an extra touch of freshness.
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