Easy and delicious! Onions, peppers, and mushrooms are perfect when alternated with shrimp on the skewers. Just cut into bite-sized pieces and add them to the marinade with the shrimp. Serve with rice and a salad.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.

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  • Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

  • In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.

  • Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

Editor's Note:

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

434.4 calories; 29.9 g protein; 33.4 g carbohydrates; 279.5 mg cholesterol; 1017.3 mg sodium. Full Nutrition

Reviews (275)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/07/2008
This had a great starting point, but in reading the recipe I thought it needed a little tinkering. First, the recipe calls for way too much Worcestershire in my view, so I reduced it to 1 T. I substituted fresh minced garlic for the garlic powder, and for a boost of flavor used a full envelope of packaged, dry Italian salad dressing mix rather than the bottled, adding some olive oil to compensate. I didn't bother with the honey marinade as it wasn't necessary, and just brushed some melted butter on the shrimp before serving. This had a mellow but perfectly adequate flavor, that did not overpower the shrimp. I served this on a bed of Rice with Summmer Squash, also from this site. Read More
(133)

Most helpful critical review

Rating: 1 stars
12/08/2010
Not good Read More
(9)
385 Ratings
  • 5 star values: 276
  • 4 star values: 80
  • 3 star values: 21
  • 2 star values: 3
  • 1 star values: 5
Rating: 4 stars
04/06/2008
This had a great starting point, but in reading the recipe I thought it needed a little tinkering. First, the recipe calls for way too much Worcestershire in my view, so I reduced it to 1 T. I substituted fresh minced garlic for the garlic powder, and for a boost of flavor used a full envelope of packaged, dry Italian salad dressing mix rather than the bottled, adding some olive oil to compensate. I didn't bother with the honey marinade as it wasn't necessary, and just brushed some melted butter on the shrimp before serving. This had a mellow but perfectly adequate flavor, that did not overpower the shrimp. I served this on a bed of Rice with Summmer Squash, also from this site. Read More
(133)
Rating: 5 stars
01/25/2004
Very good recipe. The worcestshire seemed like a little too much for our liking so we used 1/2 cup worcestshire and 1/2 cup Pineapple Juice to give it a tropical flare. Served with terikayi chicken, grilled pineapple slices and jasmine rice, it was excellent!!! Read More
(85)
Rating: 4 stars
01/18/2003
This was very good. We don't have a grill so I sauteed the shrimp in the honey-butter sauce. Will definitely make again! Read More
(72)
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Rating: 5 stars
07/01/2003
Delicious and easy. We found it works better if you put the vegetables and shrimp on separate skewers... the shrimp cooks very quickly. Read More
(51)
Rating: 5 stars
07/01/2003
this was the best. Didn't make any changes, except to triple the recipe!! (Glad I did!) I did take a previous reviewer's advice to put the veggies on seperate skewers as they took longer than the shrimp to cook. Absolutely awesome. Read More
(39)
Rating: 5 stars
07/02/2003
Wonderful! I used fresh mushrooms, and green and red peppers with the shrimp. If you par-boil the peppers for 3 minutes before cutting in chunks, you can thread the shrimp and vegetables together at grilling time-makes a very presentable and delicious meal- serve with yellow rice-YUM! Read More
(37)
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Rating: 5 stars
07/14/2003
Great recipe. I used them as an appetizer with steaks on the grill. To make it even faster and easier I used frozen precooked shrimp. Just thawed them in cold water then put them in the marinade. Also I only used 1/2 c. of worcestershire in the marinade as I didn't have enough. It was still really good. Read More
(25)
Rating: 4 stars
01/25/2004
Made this for my 6 year old daughter and my husband. My 6 year old is a shrimp lover. She ate it up and started eyeing her father's plate! My hubby did state that it had a strong Worchestire taste so I think I will do as mentioned and reduce the W sauce a bit to make it a little less over powering. Will make again though. Read More
(23)
Rating: 5 stars
04/06/2010
This is an incredibly delicious recipe! I don't think I've ever enjoyed shrimp as much as I did prepared this way...everything about it was perfect. The only change I made to the recipe was to reduce the amount of worcestershire sauce in the marinade. I also cut the amount of basting sauce in half (using 2 tbs of butter, 2 tbs of honey, and 1 tbs of worcestershire sauce) and it was plenty. This came out so beautifully...the presentation was lovely, and the taste was out of this world! Thanks so much for sharing this recipe...I'll definitely be making this again!!!! Read More
(23)
Rating: 1 stars
12/08/2010
Not good Read More
(9)