Yes, to many of you that will be a redundant title.
To some it will make perfect, logical sense: the shrimp are cooked on an outdoor grill (barbecue to some) with barbecue sauce.
We make an exception for this dish and buy raw shrimp…. frozen. That’s the only way I can get raw shrimp here.
But at least mon mari doesn’t have to peel them.
It’s his job; I can’t clean shrimp.
It’s both irritating and convenient, but my hands break out in an itchy, temporary rash when I clean shrimp. It goes away as soon as I wash with soapy water, but it’s unpleasant in the moment.
That means I can’t clean shrimp for dinner but it also means that I don’t get to have any of the ‘peel & eat’ shrimp that come on big seafood platters.
Unless I can talk someone else into peeling them for me…..
I much prefer these anyway.
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Barbecued Grilled Shrimp
We did these for a main course, but you could serve smaller portions – or just put on a platter with toothpicks, to have with drinks.
- Prep Time: 5 minutes
- Grill heating: 10 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 2 servings 1x
- Category: Fish
- Method: Grilling
- 12oz (360gr) large shrimp (prawns), peeled
- 3 cloves garlic, minced
- 2 tbs olive oil
- 1/4 cup ketchup
- 1 tbs soy sauce
- 1 tbs balsamic wine vinegar
- 1 tbs molasses
- 1/2 tsp dry mustard
- Add garlic to olive oil in medium bowl.
- Add shrimp and toss to coat. Set aside until ready to cook. (while the grill heats)
- Mix ketchup soy sauce, vinegar, molasses and mustard, whisking well to combine.
- Just before cooking add about half of the basting sauce to shrimp and toss well.
- To cook on barbecue either put shrimp on skewers or cook in perforated grill pan.
- When done, remove from heat, toss with remaining sauce and serve.
Shrimp cook very quickly on the barbecue grill so be careful not to overcook, or they will be dry. They should just curl and be opaque. The marinade helps retain moisture. We cook them on a silicone grill mat, but a mesh pan will work, as well. You just don’t want them falling into the fire. If you don’t have a pan, put them on skewers, like a kebab; it will be easier to turn them, also.
To do on the cooktop add a little olive oil to a large frying pan and sauté over medium-high heat for 3 – 5 minutes.
- Serving Size: 1/2 recipe
- Calories: 351
- Sugar: 16 g
- Sodium: 744.2 mg
- Fat: 15.1 g
- Saturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 20.2 g
- Fiber: 0.2 g
- Protein: 35.2 g
- Cholesterol: 273.7 mg
Keywords: barbecued shrimp, grilled shrimp
Last year my winter squash were pathetic. The vines were sparse and very slow growing and the squashes were few and small.
Well – except for the Delicata. That was a bumper crop. And the spaghetti squash. One plant produced more squash than I had gotten from 3 plants the year before.
The year before the other winter squash grew well and produced well…. but this year they seem to be on steroids.
At lease the plants seem like it.
I have no idea what is under all those leaves. I can’t get in to walk around and I can’t see under them so I could have a bumper crop of leaves.
Or there could be lots of winter squash under that canopy.
There could be animals living under there!
I’ll know in a few months…..