Grilled Shrimp With Honey-Ginger Barbecue Sauce

Name: Grilled Shrimp With Honey-Ginger Barbecue Sauce
Yield: Makes 8 servings
Ingredients: Honey-Ginger Barbecue Sauce; 4 pounds 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 (See Cooks' Notes); 4 tablespoons vegetable oil; 1 teaspoon salt; 18 to 24 (12-inch) wooden skewers (depending on size of shrimp used), soaked in water for 30 minutes

Alexis TouchetMakes 8 servingsSource

skewer shrimp ginger main dinner dairy free gluten free nut free weeknight meals grilling memorial day juneteenth summer gourmet

Ingredients

Honey-Ginger Barbecue Sauce

4 pounds 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 (See Cooks' Notes)

4 tablespoons vegetable oil

1 teaspoon salt

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

Method

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.