Sweet and Spicy Honey Grilled Shrimp

It’s almost that time of year. Grilling season. Well technically, the weather has been so nice lately that some of you may have been grilling already. Some of you may have indoor grills (I definitely need one) Shrimp is a fabulous food to grill. Small, perfect for skewers and tons of flavor!

Sweet and Spicy Honey Grilled Shrimp

You know how much I like a little heat in a lot of my food and this is just the right amount of kick! You can always add a little more kick!


  • 2-2 1/2 lb. raw, shelled, de-veined shrimp. (Tiger Shrimp are great).
  • 1 tablespoon minced or pressed garlic
  • 1/4 cup minced fresh ginger
  • 1/4 cup hot chili garlic paste
  • 1/2 cup sweet chili garlic paste
  • 1 cup  honey
  • 1 cup fresh-squeezed lime juice
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly-ground black pepper
  • 1 cup canola oil
  • Skewers to thread shrimp
  1. Rinse shrimp in cold water and place in a large Ziploc bag.
  2. Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 cup of the marinade.
  3. Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.
  4. When ready to cook, thread shrimp onto skewers.
  5. Preheat outdoor grill. This should really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink.
  6. Remember, shrimp cook QUICKLY. You want to be careful not to overcook them.
  7. Remove skewers from grill and remove shrimp from skewers. Pile them on a plate, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them.
  8. Serve with rice or french fries any of your other favorite sides!

Happy National Margarita Day

“Wastin away again in margaritaville
Searching for my lost shaker of salt”

Happy National Margarita Day! This post will feature some delicious margaritas to enjoy on this day. It’s may be cold where you all but it’s always sunny in Margaritaville.

Kiwi Margarita 

Enjoy Responsibly!


  • 1/2 cup superfine sugar
  • 1/3 cup gold tequila
  • 1/3 cup triple sec
  • 2 large kiwis, peeled
  • 1 cup fresh lime juice
  • 2 cups small ice cubes
  • Lime wedge for rim
  • Sugar for rim
  • Kiwis sliced for garnish
  1. Combine the sugar, tequila, triple sec, kiwis, and lime juice in a blender.
  2. Fill with ice cubes and blend until smooth.
  3. Wet the rims of your margarita glasses with lime wedge and then dip rims in sugar.
  4. Pour blended margarita into glasses and garnish with kiwi slices.

Let’s have a margarita with a pop of raspberry! Raspberry is a great flavor that doesn’t seem to get used as often.

Sauza Raspberry Margarita

Enjoy the fruity, tangy flavor of raspberry in this summery margarita made with flowery white tequila and served on ice. Yea it’s not summer but who cares! Enjoy responsibly. 


Original Recipe Yield 9 servings
  • 9 ounces Sauza Silver Tequila
  • 3 ounces Dekuyper Razzmatazz
  • 24 ounces Margarita Mix
  • Lime wedge for rim garnish
  • Sugar for rim
  1. Combine the ingredients without ice and shake vigorously.
  2. Wet the rim with a lime wedge and dip rim of glass into sugar.
  3. Then just pour the mixture over ice in rimmed glass.
  4. Garnish with a lime wedge.

The piña colada is a popular cocktail. Let’s turn those flavors on their head an make a coconut margarita.

Coconut Margarita


  • 1 cup sweetened shredded coconut
  • 1/2 teaspoon salt
  • 1/2 cup freshly squeezed lime juice, plus 2 tablespoons for glasses (about 5 limes)
  • 3/4 cup Coco Lopez or cream of coconut
  • 1/2 cup plus 2 tablespoons tequila
  • 1/4 cup Cointreau or other orange liqueur
  1. Preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly.
  2. Pour 2 tablespoons lime juice into a shallow dish. Place coconut mixture in another dish. Dip rims of two cocktail glasses in lime juice, then in coconut mixture, coating well.
  3. Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately.

I hope you all enjoy your day margaritas in hand or without! You can also enjoy fantastic mocktails on this National Margarita Day. I have posted the link under related articles. Remember ALWAYS DRINK RESPONSIBLY!


Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Blood Orange Margaritas

Blood Orange Margaritas


makes a single serving

  • 1 1/2 ounces tequila (silver or gold, based on your preference)
  • 1 ounce grand mariner
  • 1 1/2 ounces simple syrup
  • 1 ounce fresh lime juice
  • 1 1/2 ounces blood orange juice (about 1-2 oranges)
  • salt and/or sugar for the rim
  • lime/orange wedges for garnish
  1. Rim the ridge of your glass with a lime wedge and dip in margarita salt.(You can combined the salt with some sugar, but that’s up to you.)
  2. Fill the glass with ice.
  3. In a cocktail shaker, combine tequila, grand marnier, simple syrup, blood orange and lime juice with ice, and shake for about 30 seconds.
  4. Pour over ice and squeeze in lemon and orange slices.