Chili Barbecued Shrimp 

Big, juicy shrimp are especially appealing when they are grilled on skewers with spicy-sweet Chili Sauce:

2 lbs. of extra jumbo raw shrimp (about 32 shrimp)

Chili Sauce:

1/2 cup of thick chili sauce

1 tbsp. of packed brown sugar

2 teaspoon of cider vinegar

1 teaspoon of hot pepper sauce

3/4 teaspoon of paprika

1 clove of garlic, minced

Peel and devein shrimp, leaving tails intact. Thread lengthwise onto soaked wooden or small metal skewers.

To make sauce: In bowl, whisk together chili sauce, sugar, vinegar, hot pepper sauce, paprika and garlic.

Make shrimp skewers and sauce ahead of time, cover and refrigerate separately for up to 6 hours.

Brush shrimp with half the sauce. Place on a greased grill over medium-high heat; close lid and grill, turning once, for about 5 minutes. Brush with remaining sauce; grill, turning once for 2-3 minutes or until pink and glazed.