About 10 wooden skewers (12 “ long) or 10 metal skewers (12” long)
Lime wedges for squeezing (optional)
If using wood skewers: soak for about 20 minutes, fully immersed in water. This will help prevent wood skewers from burning. If using metal skewers, no need to prep them. Just make sure they’re scrubbed clean.
In small bowl, combine butter, garlic, parsley and Hellfire Smoked Habanero Sea Salt. Set aside.
Skewer shrimp, bell peppers and onion until they fill the length of the skewers. You should be able to fit about 3 shrimp, 3 pieces of bell peppers and 3 pieces of onion on each skewer. Repeat until all ingredients are on the skewers.
Heat grill on medium-high heat and grill the skewers until the shrimp is cooked through, about 2 minutes on each side.
Place cooked shrimp skewers on a platter and right before serving add additional Hellfire Smoked Habanero Sea Salt to taste.