Grilled Shrimp with Bourbon Barbecue Sauce
2 dozen medium shrimp (2 lb), peeled — tails on
2 tablespoons olive oil
1 1/2 cups bourbon bbq sauce (see recipe)
2 tablespoons chopped green onion (green part only)
Bourbon Barbecue Sauce:
2 bottles ketchup (14 oz each)
3/4 cup bourbon
1 tablespoon molasses
1 tablespoon whole grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onion
1/4 cup firmly packed brown sugar
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon peeled and grated fresh ginger
Preheat the grill. Preheat the oil to 360ºF.
Season the shrimp with the oil and Creole seasoning. Place 4 to 5 shrimp on each skewer. Place on the grill and cook for 2 to 3 minutes on each side, or until the shrimp turn pink and the tail curls completely in.
To serve, spoon some of the BBQ Sauce in the center of each plate. Garnish with green onions.
Yield: 6 to 8 servings
BBQ Sauce: Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use.
Yield: about 1 quart.
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