Honey-Ginger Barbecue Sauce Grilled ShrimpPT150Mhttps://img4.recipesrun.com/201907/2019/1016/cd/3/983158/300x200x90.jpg This sweet and tangy Honey-Ginger Barbecue Sauce is perfect for glazing grilled meats, seafood, and veggies. Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" is great, an easily assembled gingery barbecue sauce makes them that much better. You can save time by buying already shelled and deveined shrimp, but I think shell-on shrimp are of better quality. Depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy.12 servings
Ingredients:
24 12-inch wooden skewers (depending on size of shrimp used), soaked in water for 30 minutes1 tsp. salt4 tbsp. vegetable oil4 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined1 tsp. salt2 tbsp. minced peeled ginger4 large garlic cloves, minced1 1/2 tbsp. hot sauce, such as Sriracha1/2 cup ketchup1/2 cup mild honey1 1/2 cups apple cider vinegar
This sweet and tangy Honey-Ginger Barbecue Sauce is perfect for glazing grilled meats, seafood, and veggies. Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" is great, an easily assembled gingery barbecue sauce makes them that much better. You can save time by buying already shelled and deveined shrimp, but I think shell-on shrimp are of better quality. Depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy.
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01
Information
Gradeeasy
Serving
12 servings
Prep Time90 Mins
Cook Time60 Mins
Total Time150 Mins
02
Ingredients
Special Equipment
24 12-inch wooden skewers (depending on size of shrimp used), soaked in water for 30 minutes
Shrimp
1 tsp. salt
4 tbsp. vegetable oil
4 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined
Honey-Ginger Barbecue Sauce
1 tsp. salt
2 tbsp. minced peeled ginger
4 large garlic cloves, minced
1 1/2 tbsp. hot sauce, such as Sriracha
1/2 cup ketchup
1/2 cup mild honey
1 1/2 cups apple cider vinegar
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03
Method
Step 1
Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward the end of cooking to prevent sticking.)
Step 2
The sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
If making the shrimp and the corn, double the recipe for the sauce and cook it until it is reduced to 2 1/2 cups.
Step 3
For the Shrimp: If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
Step 4
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas). Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
Step 5
Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.
Step 6
In terms of shrimp size, go by the count per pound versus the descriptive terms such as jumbo and extra-large. If the count is not displayed, ask. Shrimp can be threaded onto skewers and refrigerated on a tray, loosely covered with plastic wrap, 2 hours before grilling.
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