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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)
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.