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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Grilled Shrimp with Honey-Ginger Barbecue Sauce Recipe

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This recipe for Grilled Shrimp with Honey-Ginger Barbecue Sauce is from The Olson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds jumbo shrimp deveined (21-25 per pound) in shell, peeled, leaving tail and adjoining shell segment intact.

4 Tablespoons vegetable oil
1 teaspoon salt

For the sauce:
1 1/2 cups Apple Cider vinegar
1/2 cup honey
1/2 cup Ketchup
1 1/2 Tablespoons hot sauce (or to taste)
4 large garlic cloves, minced
2 Tablespoons minced peeled ginger
1 teaspoon salt
Directions:
Directions:
Pat shrimp dry, then thread shrimp on skewer (through top and tail) leaving shrimp curled), without leaving space between shrimp.
Prepare grill for direct heat cooking over medium-high gas grill.
Brush shrimp with vegetable oil and sprinkle with salt.
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 shrimp.
Brush shrimp with additional sauce, then grill until cooked through, 1 to 2 minutes.
Serve with reserved sauce.

For sauce:
Stir together all sauce ingredients in a 2-2 1/2 quart heavy saucepan and briskly simmer, uncovered, stirring frequently until thickened and reduces to about 1 1/4 cups sauce. 25-30 minutes.

Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before using.

 

 

 

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