Grilled Shrimp With Honey Ginger Barbecue Sauce Recipes

Steps:

• Preheat a grill or grill pan to medium low.
• Arrange the shrimp on the skewers, leaving a bit of space between each one. In a small bowl, vigorously whisk the lemon juice and olive oil. Brush this on both sides of the shrimp and let rest just 1 minute.
• Put some Sunny's 1-2-3 BBQ Sauce in a bowl for brushing on the shrimp; reserve the remaining sauce in a separate bowl for serving.
• Grill the shrimp until they just begin to turn color and become only slightly opaque. As this happens, flip the skewers and begin to brush right away with my 1-2-3 BBQ Sauce. Cook until the shrimp are almost completely opaque, just a few minutes more. Remove to a plate and cover lightly with aluminum foil to allow them to finish cooking through from the heat of the grill.
• Serve with the reserved sauce on the side.
• In a small saucepot over medium heat, add the shallots and enough olive oil to just coat them. Season with a pinch of salt and more pepper than normal. Saute the shallots until translucent and tender, about 5 minutes. Add the ketchup and cook until it loses its bright red color, a few minutes more. Add the brown sugar and cook until it dissolves and blends in with the sauce. Cover and simmer over low heat for 15 minutes. Taste again for seasoning. Use everywhere!

Steps:

• Whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, the lime juice, honey, ginger, garlic and 1/4 cup canola oil in a bowl and add to a food processor. Add the softened butter and pulse until thoroughly combined.
• Season the shrimp with salt and pepper and brush mixture onto the shrimp. Place onto preheated grill and cook in a single layer for 1 to 2 minutes per side, or until just cooked through.

Steps:

• For the Shrimp:
• 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.

Steps:

• Soak skewers in water 30 minutes to prevent burning. Meanwhile, heat gas or charcoal grill.
• In small bowl, mix honey, butter, garlic-pepper blend and chives until thoroughly combined. On each skewer, thread about 3 shrimp, leaving 1/4-inch space between each. Brush honey-butter mixture on both sides of shrimp.
• Place skewers on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning once, until shrimp are pink. Serve warm.

Steps:

• In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.
• Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
• Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

Steps:

• In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting., Drain shrimp, discarding marinade from bag. Thread shrimp onto eight metal or soaked wooden skewers. On a greased grill rack, grill, uncovered, over medium heat or broil 4 in. from the heat for 1-1/2 to 2 minutes on each side. Baste with reserved marinade. Grill or broil 2-3 minutes longer or until shrimp are pink and firm, turning and basting frequently.

Steps:

• Heat oil in a medium saucepan over medium heat. Add garlic, ginger, jalapeño and onion; sauté about 3 minutes. Add soy sauce and brown sugar and bring to a boil. Cook, covered, over medium-low heat 8 minutes or until onion is tender. Cool mixture slightly.
• Transfer to a blender; add vinegar, tomato paste, and sesame oil, and process until a chunky puree forms.
• Toss shrimp with 1/4 cup of the sauce; cover and refrigerate 15 minutes.
• Place shrimp in a grill basket coated with cooking spray. Grill, covered with grill lid, over medium-high heat (350° - 400°) 4 minutes or until shrimp turn pink. Serve shrimp with remaining sauce.

Steps:

• Combine all ingredients, except shrimp, in a medium bowl. Stir well to dissolve. Add shrimp and stir to coat. Cover and place in refrigerator to marinate for 30 minutes, up to 2 hours.
• Put 3-5 shrimp per skewer, depending on size. Grill on lightly oiled hot grill until done - approximately 2 minutes per side. Large shrimp may not require skewers and be placed individually on the grill.
• Transfer to serving plate and serve hot or warm.

Steps:

• Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly 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.)