Glazed Barbeque Shrimp
Oil or nonstick spray, for greasing
1 1/2 pounds jumbo shrimp, peeled and deveined
Olio Himalayan Pink Salt and freshly ground black pepper
2/3 cup Barbeque Sauce, recipe follows, or store-bought
1/3 cup apricot jam
2 tbsp. Olio Serrano Chili Honey Vinegar
1/4 teaspoon crushed red pepper flakes
Special equipment: 6 metal skewers
One 8-ounce can tomato sauce
1/3 c. Olio Serrano Chili Honey Vinegar
2 tbsp. ketchup
2 tbsp. minced onion
2 tbsp. dark brown sugar
1 tbsp. grated fresh ginger
Pinch of Olio Pink salt and black pepper
2 cloves garlic, finely chopped
1 jalapeno pepper, seeded and minced, optional
- Preheat the grill to medium-high heat.
- Brush the grate with oil or spray with nonstick cooking spray. Rinse the shrimp and pat dry with paper towels. Sprinkle all over with Olio Himalayan Pink Salt and pepper. In a small bowl, whisk together the Barbeque Sauce, apricot jam, Olio Serrano Chili Honey 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, Olio Serrano Chili Honey Vinegar, molasses, ketchup, onion, brown sugar, ginger, Olio Himalayan Pink Salt and pepper, garlic and jalapeno, if desired. Simmer the sauce until slightly thickened, about 15 minutes.