Glazed Barbeque Shrimp
Ingredients
- Oil or nonstick spray, for greasing ⓘ
- 1 1/2 pounds jumbo shrimp, peeled and deveined ⓘ
- Salt and freshly ground black pepper ⓘ
- 2/3 cup Barbeque Sauce, recipe follows, or store-bought ⓘ
- 1/3 cup apricot jam ⓘ
- 2 teaspoons apple cider vinegar ⓘ
- 1/4 teaspoon crushed red pepper flakes ⓘ
- Special equipment: 6 metal skewers ⓘ
- One 8-ounce can tomato sauce ⓘ
- 1/3 cup apple cider vinegar ⓘ
- 3 tablespoons molasses ⓘ
- 2 tablespoons ketchup
- 2 tablespoons minced onion ⓘ
- 2 tablespoons dark brown sugar ⓘ
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon freshly ground black pepper ⓘ
Instructions
- Preheat the grill to medium-high heat and brush the grate with oil or spray with nonstick cooking spray.
- Rinse the shrimp and pat dry with paper towels.
- Sprinkle all over with salt and pepper.
- In a small bowl, whisk together the Barbeque Sauce, apricot jam, vinegar and red pepper flakes.
- Toss two-thirds of the sauce with the shrimp, and reserve the remaining one-third for basting.
- Skewer the shrimp through the head end and the tail end, so the shrimp are skewered in two places, the top and the bottom.
- Transfer the skewers to the grill.
- Close the cover and cook for 1 minute per side.
- Baste the shrimp with the reserved sauce, close the cover and cook until the shrimp are opaque and well glazed, 30 seconds per side.
- In a medium saucepan over medium heat, combine the tomato sauce, vinegar, molasses, ketchup, onion, brown sugar, ginger, salt and pepper, garlic and jalapeno, if desired.
- Simmer the sauce until slightly thickened, about 15 minutes.
Nutrition & Diet Analysis (per serving)
741
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).