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Grilled Shrimp With Honey-Ginger Barbecue Sauce

Grilled Shrimp With Honey-Ginger Barbecue Sauce


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Add some variation to your meat-heavy summer barbecues by serving this spicy grilled shrimp

Grilling shrimp on the barbecue is definitely the best way to eat seafood in the summer.

This recipe is courtesy of Epicurious.

Ingredients

For the sauce

  • 1 1/2 Cup apple cider vinegar
  • 1/2 Cup mild honey
  • 1/2 Cup ketchup
  • 1 1/2 Tablespoon hot sauce
  • 4 large garlic cloves, minced
  • 2 Tablespoons ginger, peeled and minced
  • 1 Teaspoon salt

For the shrimp

  • 4 Pounds jumbo or extra-large shrimp in shell, peeled, with tail and adjoining shell segment left intact, and deveined
  • 4 Tablespoons vegetable oil
  • 1 Teaspoon salt

1. Pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas).

3. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

4. 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.


1. Pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas).

3. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

4. 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.


1. Pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas).

3. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

4. 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.


1. Pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas).

3. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

4. 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.


1. Pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas).

3. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

4. 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.


1. Pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas).

3. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

4. 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.


1. Pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas).

3. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

4. 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.


1. Pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas).

3. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

4. 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.


1. Pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas).

3. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

4. 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.


1. Pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas).

3. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

4. 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.