If you love shrimp on the barbie, this easy grilled shrimp recipe with a tangy, smoky, sweet bourbon pineapple glaze will be your go-to. Ready to eat in less than half an hour.
skewers (can use metal or wood - but if using wood, soak them in water for at least 40 minutes before threading the shrimp - so the wood doesn't burn).
Ingredients
FOR THE PINEAPPLE BOURBON GLAZE:
2 tablespoonsbutter
2large cloves garlicthinly sliced
½cup packed brown sugar
½cup bourbon(I used Jim Beam)
¼cuppineapple juice
¼cupketchup
½lemonjuiced
¼teaspoonred pepper flakes
¼teaspoonblack pepper
FOR THE GRILLED SHRIMP KEBABS
2tablespoonsolive oil
1poundextra large shrimppreferably fresh (not frozen) Gulf shrimp
Melt the butter in a saucepan over medium heat. Add the garlic slices and cook until the butter is very foamy and just starting to brown, stirring constantly. Remove from heat and continue to stir the butter and garlic. The garlic will be fragrant and just starting to turn golden.
Add the brown sugar, bourbon, pineapple juice, ketchup, lemon juice, red pepper flakes and black pepper and stir well. Bring the pineapple mixture to a boil, reduce the heat to a bubbling simmer, stirring occasionally for about 5 minutes, or until the glaze thickens. Remove from heat.
FOR THE SHRIMP:
Peel and devein the shrimp, leaving the last segment of the shell and the tails intact.
Thread the shrimp onto skewers piercing each shrimp twice, once through the top of the shrimp and the other through the tail. This will keep them in place on the skewer without spinning around. Transfer the shrimp to a sheet pan and brush lightly with olive oil. Sprinkle the shrimp with salt.
Heat the grill to medium high heat, about 400°-425°. Place the shrimp on the grill over direct heat and cook for 1-2 minutes. Flip the shrimp and brush with some of the glaze. Cook for an additional 1-2 minutes or until the shrimp turn a pinkish orange. Flip one more time and brush with additional glaze. Grill the shrimp for one minute (no more than 5-6 minutes TOTAL) and transfer to a platter.
Serve shrimp with additional glaze and fresh cilantro. Great over rice.
Notes
You can make the pineapple bourbon glaze a day or two ahead of time. Peel and devein the shrimp earlier in the day (or buy shellfish already prepped).