Ingredients

• Wooden skewers
• 3 limes, cut into 8 wedges
• 3 lemons, cut into 8 wedges
• 18 large shrimp, shelled and deveined
• Olive oil, for brushing
• 2 tablespoons clear honey
• 1 teaspoon Dijon mustard
• Pinch crushed red pepper flakes

Instructions

1. For the shrimp: Soak wooden skewers in water for at least 30 minutes. Skewer the lemons and limes with 2 to 3 large shrimp on each stick. Brush with oil so they don't stick to the grill. Either sear on a hot BBQ or under the broiler until shrimp is cooked, about 5 to 7 minutes.
2. For the chili dip: In a small bowl mix the honey, mustard, and crushed red pepper flakes. Brush over cooked kebabs and serve.