Enjoy a taste of the sea and the backyard combined with this easy recipe for BBQ Glazed Grilled Shrimp.
This seafood recipe is as easy as it gets for amateur or experienced grill masters, and is perfect if you’re having a party or want to enjoy a dinner alone.
The sweet, succulent shrimp pairs perfectly with corn on the cob or any rice dish, especially rice pilaf.
Enjoy a taste of the beach, and let me know if there are any recipes you would like to see.
- Oil or nonstick spray, for greasing
- 1 ½ lb jumbo shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 2/3 cup Barbecue Sauce, (recipe follows, or store-bought)
- 1/3 cup apricot jam
- 2 tsp apple cider vinegar
- 1/4 tsp crushed red pepper flakes
- Special equipment: 6 metal skewers
- One (8 oz) can tomato sauce
- 1/3 cup apple cider vinegar
- 3 tbsp molasses
- 2 tbsp ketchup
- 2 tbsp minced onion
- 2 tbsp dark brown sugar
- 1 tbsp grated fresh ginger
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 cloves garlic, finely chopped
- 1 jalapeno pepper, seeded and minced, optional
Since 2000, Chef Mike Noble’s Vanishing Chef Catering and Chef Services has been providing private, corporate and special event catering in and around the Southeastern United States. He is the Restaurant and Bar Manager at Crown Reef Resort.
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 Barbecue 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.
Want to see Chef Mike make your favorite dish or visit a Myrtle Beach area restaurant to see how they make a signature dish? Drop him a line here.