Mediterranean Vegetables from the Grill with Romesco Sauce

Great zippy flavour and perfect finger food for entertaining.

1/4 cup honey
1 tablespoon minced canned chipotle chilli pepper in adobo sauce
1/2 teaspoon kosher salt
1 pound jumbo shrimp, shelled and de-veined
2 tablespoons minced fresh cilantro

In a large bowl, combine the honey, chilli pepper, and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade.

Thread the shrimp through the tail and head (2 or 3 per skewer) onto small skewers.

Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.

Makes 6 to 8 servings.