These chicken meatballs are great as a party appetizer: you can add them to a slow cooker to keep warm. They also stand alone as a dinner entree, just add a vegetable or salad. Make sure to double the meatball recipe and keep half in the freezer - it's a quick, hearty meal any night of the week.
How To:
- Prepare rice according to package instructions.
- Melt butter in a microwave safe bowl. Once butter is melted and is hot, mix in honey, soy sauce, lime juice, chipotle sauce, chipotle pepper, garlic and cilantro. You can also heat all ingredients on the stove if you prefer. Set aside 1/4 cup of mixture.
- Pat shrimp dry with paper towel, and then thread 4-6 shrimp on each skewer.
- Brush the shrimp with the reserved 1/4 cup of chipotle honey butter. Preheat grill or grill pan over medium-high heat.
- While preheating, make the avocado mango salsa. Toss the avocado, mangos, jalapeño, cilantro, lime juice and salt together in a bowl.
- Once grill is preheated, place the skewered shrimp on the grill for 2-3 minutes per side until the shrimp is pink and cooked through. Remove from the grill.
- Reheat the chipotle honey butter and brush over the cooked shrimp. Save the remaining chipotle honey butter for drizzling over the bowls.
- Serve the shrimp over rice bowls, and then top with the avocado mango salsa. Drizzle the bowls with the additional chipotle honey butter.
Recipe courtesy Go Bold with Butter