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Grilled Shrimp With Honey-Ginger Barbecue Sauce

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


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

This recipe is courtesy of Epicurious.


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


For the sauce

Stir together all the sauce ingredients in a heavy saucepan. Place over a medium-high heat. Simmer uncovered, stirring occasionally, until thickened and reduced to about 1 ¼ cups, about 25-30 minutes.

For the shrimp

Thread about 6 shrimp on to each skewer.

Prepare grill for direct heat cooking, over medium-hot charcoal.

Brush shrimp with vegetable oil and sprinkle with salt.

Lightly oil the grill rack. Grill shrimp, and after 2 minutes, turn them over.

Brush shrimp with some of the sauce, and turn them again. Brush with additional sauce, and grill until just cooked, about 1-2 minutes. Serve with the remaining sauce.