Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned “shrimp on the barbie” are great, an easily assembled gingery barbecue sauce makes them that much better.
3/4 cups apple cider vinegar
1/4 cup mild honey
1/4 cup ketchup
3/4 Tbsp hot sauce, such as Tabasco
2 large garlic cloves, minced
1 Tbsp minced peeled ginger
1/2 tsp salt
2 lb 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
2 Tbsp vegetable oil
1/2 tsp salt
Stir together all sauce ingredients in a heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 2/3 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)
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.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.
Meanwhile, 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 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.
Serve with Coconut Rice.
- Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
- In terms of shrimp size, go by the count per pound versus the descriptive terms such as jumbo and extra-large.
- Shrimp can be threaded onto skewers and refrigerated on a tray, loosely covered with plastic wrap, 2 hours before grilling.