Asian BBQ Shrimp Kebabs
Ingredients:
- 2 tbsp gin
- 1 tbsp sesame oil
- 1 tbsp ginger, peeled and finely grated
- 1 cup barbecue sauce
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- ¼ tsp cayenne pepper
- 1 lb jumbo shrimp (peeled and deveined)
- ½ pineapple, peeled and cut into 1 inch pieces
Directions:
Yields: 8 servings
In a medium saucepan over medium heat, add the sesame oil. Add the ginger and sauté for 30 seconds or until fragrant. Add the barbecue sauce, rice vinegar, soy sauce, sugar and cayenne. Reduce heat to low, stirring occasionally, and let cook for 2 minutes or until the sugar is dissolved. Remove from heat and allow to cool. Once cool, stir in the gin.
Place the shrimp and cut pineapple into a large ziplock bag, and pour over the cooled barbecue sauce. Gently massage everything together and refrigerate for 30 minutes, allowing it to marinate.
Preheat the oven or grill to 400°F. Using 8 skewers, thread the shrimp and pineapple chunks onto each, alternating between shrimp and pineapple. Reserve the leftover marinade from the ziplock for basting.
If baking in the oven: place on a parchment lined baking tray and cook for 2-3 minutes. Flip and brush with the leftover marinade. Return to the oven for an additional 2-3 minutes or until the shrimp firm up and turn into a “C” shape.
If grilling: place the skewers on the grill and cook for 2 minutes on each side, brushing with leftover marinade after flipping.
