Smoky, citrusy, and packed with flavor, this 3-ingredient recipe is a surefire way to impress your guests this BBQ season. The Mexican way is to cook shrimp shell-on for maximum flavor, but feel free to use peeled prawns if you prefer. Our Honey Orange Chintleste does all the heavy lifting—just marinate, grill, and dig in!

Ingredients

8 whole prawns, butterflied

½ jar ¡Ya Oaxaca! Honey Orange Chintestle Marinade

1 lime, cut into wedges

Sea salt, to taste

Olive oil, for brushing

Instructions

1. Prep the Shrimp
   Butterfly the whole prawns and pat dry. Lightly season with sea salt.

2. Marinate
   Pour half a jar of Honey Orange Chintestle Marinade over the prawns in a shallow baking dish until covered and let sit for 10–15 minutes.

3. Grill
   Heat a grill to medium-high heat and lightly oil the grates. Grill shrimp, brushing with extra marinade, for 2–3 minutes per side or until opaque and slightly charred. 

4. Serve
   Plate the shrimp hot off the grill. Spoon a bit more marinade over the top if desired. Garnish with fresh lime wedges and a sprinkle of sea salt.

5. Enjoy
   Best enjoyed with your hands, cold drinks, and good company.