Corona-Steamed Shrimp Kebabs

I love summer!  And nothing screams summer more than Corona and shrimp.  So I thought that this month I would share some of my summer-time favorites!  Enjoy these on a warm summer evening on the deck, during a picnic at the beach, or shared with your neighbors at a block party...

2 tablespoons honey

1 lime, cut in half and one half juiced

1 tablespoon soy sauce

1 teaspoon Dijon mustard

1 pound large shrimp, peeled and deveined

1 large can pineapple chunks (or cut a fresh one into 1-inch chunks)

2-3 bottles Corona (or other light beer)

salt and pepper to taste

Whisk together the honey, lime juice, soy sauce, and mustard and set the glaze aside.  Thread shrimp and several pineapple chunks onto wooden skewers (I used about eight for this recipe).

Prepare a roasting pan by fitting it with a rack that covers the bottom (like the one that came in the bottom drawer of your oven).  Pour two bottles of beer into the pan.  There should be about 1/4-inch of liquid on the bottom of the pan; if not, add the third beer.  Set the roasting pan over medium heat on the stovetop (it'll take two burners) and bring the beer to a simmer. Season the kebabs with salt and pepper and place on the rack in a single layer.  Squeeze the remaining lime half over the kebabs.  Cover the roasting pan tightly with foil (the pan might be hot; be careful) and steam until the shrimp is cooked through, about five minutes.

Remove the kebabs from the pan and brush with glaze.  Serve immediately.

Serves 4.

Recipe adapted from Everyday with Rachael Ray at www.rachaelray.com.