Garlic shrimp skewers

Ingredients:

Shrimps

• 20 shrimp (16/20), peeled and deveined
• 0.5 cups honey
• 2 tablespoons Sriracha sauce
• 1 teaspoon crushed red pepper flakes
• 3 cloves garlic, grated
• Zest and juice of 1 lime
• 2 tbsp chopped fresh parsley
• Special equipment: 4 metal skewers

Spinach

• 340 g of small spinach
• 2 tbsp. l. olive oil
• 2 cloves garlic, grated

Preparation:

1. Heat a grill pan over medium-high heat and another large skillet over medium heat. In a small bowl, combine the honey, Sriracha sauce, red pepper flakes, garlic, lime zest and juice, and 1 tablespoon of parsley. Set the glaze aside.
2. Thread the shrimp onto 4 metal skewers, 5 on each. Season both sides with salt and pepper. Place on the grill pan and grill for 2 minutes. Turn the shrimp over, brush with the glaze, and grill for another 2 minutes.
3. Flip the shrimp glazed side down, brush with glaze, and cook for another minute. Flip, brush with glaze, and cook until the shrimp are cooked through, another 1 minute per side. Remove from the pan and drizzle with the remaining glaze.
4. Spinach:
   
   Meanwhile, heat the oil in a skillet and add the spinach and garlic. Season with salt and pepper and cook until the greens are wilted, about 1 minute.
5. Make a bed of spinach on a serving platter. Place the shrimp skewers on top and sprinkle with the remaining parsley.