Barbecued Shrimp
Description
Dunking just-grilled shrimp into this sweet-spicy barbecue sauce is our idea of the perfect summer meal.
Ingredients
- 2 tablespoons vegetable oil
- 3/4 cup chopped onion
- 2 garlic cloves, thinly sliced
- 1 serrano chile, seeded and finely chopped
- 1/2 teaspoon kosher salt, plus more as needed
- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fresh ground black pepper
- 3 tablespoons plus 1 teaspoon apple cider vinegar
- 1 1/2 cups ketchup
- 1 tablespoon plus 1 teaspoon dark brown sugar
- 1 tablespoon molasses
- 1 tablespoon yellow mustard
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound large (16-20 count) shrimp, peeled and deveined
Directions
- Heat oil in a large saucepan over medium-low. Add onion, garlic, chile, and salt. Cook, stirring occasionally, until onion is translucent, about 8 minutes. Stir in cumin, coriander, and black pepper. Add vinegar and bring to a boil. Add ketchup, brown sugar, molasses, mustard, and 3/4 cup of water. Return to a boil, then reduce to heat to low and simmer, stirring occasionally, until flavors have melded, about 15 minutes. Season to taste with additional salt; you will have 2 cups of sauce.
- Preheat a grill to high heat. Add oil, salt, and pepper to a medium bowl. Add shrimp and 3 tablespoons of barbecue sauce; toss to coat. Transfer 3 tablespoons of the barbecue sauce to a small bowl. Thread shrimp on skewers and place on grill; cover a cook 3 minutes. Turn shrimp over and brush with reserved 3 tablespoons barbecue sauce. Grill until lightly charred and opaque in centers, about 2 minutes more. Transfer shrimp to a serving platter with a fresh bowl of barbecue sauce for dipping.
