Grilled Honey-Ginger Shrimp

The next time you feel like having good ol’ fashioned “shrimp on the barbie,” be sure to add this honey-ginger barbecue sauce to take your shrimp-eating experience to new heights. The sweetness of honey and the boldness of ginger combine to enhance the natural flavours of the freshest shrimp you can find. This ain’t no average BBQ recipe, but it is an easy one!

Makes: 18-24 servings || Takes: 1-2 Hours

Ingredients

HONEY-GINGER SAUCE:

1 1/2 cups apple cider vinegar

1/2 cup mild honey

1/2 cup ketchup

1 1/2 Tbsp hot sauce

4 large garlic cloves, minced

2 Tbsp peeled ginger, minced

1 tsp salt

SHRIMP:

4 pounds jumbo or extra-large shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and de-veined

4 Tbsp vegetable oil

1 tsp salt

EXTRA TOOLS:

18 to 24 (12-inch) wooden skewers (depending on size of shrimp used), soaked in water for 30 minute

Instructions

Sauce:

Stir together all ingredients in a saucepan and simmer, uncovered, stirring occasionally until thickened and reduced to about 1 1/4 cups (25 to 30 minutes). *Stir frequently toward end of cooking to prevent sticking.*

*Note: sauce can be made up to 3 days before and stored in fridge. Reheat before using.

Shrimp: 

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

Pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, leaving no space between shrimp.

Brush shrimp with vegetable oil and sprinkle evenly with salt.

Lightly oil grill rack.

Grill shrimp, covered only if using a gas grill, turning over once (2 minutes).

Brush shrimp with some of the Honey-Ginger sauce, then turn.

Brush shrimp with additional sauce then grill until just cooked through (1 to 2 minutes).

Serve with reserved sauce.

*Note: Shrimp can be threaded onto skewers and refrigerated on a tray, loosely covered with plastic wrap, 2 hours before grilling.

Source: epicurious.com