Time to fire up the grill! This shrimp takes just minutes to cook to perfection and keeps your kitchen cool. I served these skewers on top of a simple green salad along with deviled eggs and ham biscuits for a classic summer supper.

Serves 6-8

3 pounds large raw shrimp, peeled and deveined (about 30-35 count per pound)
3 small lemons cut in half lengthwise and then cut in thin half moons
1 ½ sticks unsalted butter
6 spring onions, sliced thinly
1 tablespoon fish sauce
1 tablespoon honey
½ teaspoon fresh black pepper
Salt to taste
1 lime zest and juice
¼ cup each of fresh dill, basil and flat leaf parsley, roughly chopped
Your favorite hot sauce for serving
About 40-46 bamboo skewers

In a medium saute pan combine a few tablespoons of the butter and the spring onions and saute until just soft

Add the rest of butter, fish sauce, honey, and black pepper

Bring to a simmer and remove from the heat

Add the lime juice, zest and the chopped herbs and stir until combined

Add salt to taste

Thread six shrimp and one lemon wedge on each pair of skewers (which makes them easier to flip over to grill ) and continue until all of the shrimp/lemon have been prepared

Place them on top of a sheet of aluminium foil in a single layer, ok if they overlap slightly

Brush them with about half of the herb citrus butter

Heat the grill to high

Grill the shrimp on the aluminum foil for about 4-5 minutes turning about half way through the cooking time and remove when they have just turned pink and are firm to the touch

Transfer to a platter and brush the shrimp with the remaining citrus herb butter

Serve warm or room temperature