1/4 

cup finely chopped green onions

1/4 

cup oil

2 

teaspoons grated lemon zest

2 

Tablespoons fresh lemon juice

1/2 

cup Eucalyptus honey

3 

Tablespoons chopped fresh parsley

2 

Tablespoons chopped fresh thyme leaves

1/4 

teaspoon salt

1 

lb. (21 to 25 count) shrimp, peeled and deveined, with shells on tails

In a medium bowl, combine all ingredients except shrimp. Stir in shrimp. Cover and chill for at least 1 hour.

Heat grill. Drain shrimp; thread on 3 skewers. Grill 5 to 7 minutes or until shrimp are opaque; turning once. Serve warm.

Shrimp may also be broiled. After draining, place on a broiler pan. Broil 4 inches from heat for 6 to 8 minutes or until shrimp are opaque; turning once.

For added tartness, add an additional Tablespoon of lemon juice and a dash of salt.

Makes 3-4 main dish servings or 12 appetizer servings.