Grilled Shrimp With Asian Barbecue Sauce Recipes

Steps:

• Preheat a grill or grill pan to medium low.
• Arrange the shrimp on the skewers, leaving a bit of space between each one. In a small bowl, vigorously whisk the lemon juice and olive oil. Brush this on both sides of the shrimp and let rest just 1 minute.
• Put some Sunny's 1-2-3 BBQ Sauce in a bowl for brushing on the shrimp; reserve the remaining sauce in a separate bowl for serving.
• Grill the shrimp until they just begin to turn color and become only slightly opaque. As this happens, flip the skewers and begin to brush right away with my 1-2-3 BBQ Sauce. Cook until the shrimp are almost completely opaque, just a few minutes more. Remove to a plate and cover lightly with aluminum foil to allow them to finish cooking through from the heat of the grill.
• Serve with the reserved sauce on the side.
• In a small saucepot over medium heat, add the shallots and enough olive oil to just coat them. Season with a pinch of salt and more pepper than normal. Saute the shallots until translucent and tender, about 5 minutes. Add the ketchup and cook until it loses its bright red color, a few minutes more. Add the brown sugar and cook until it dissolves and blends in with the sauce. Cover and simmer over low heat for 15 minutes. Taste again for seasoning. Use everywhere!

Steps:

• Soak 4-inch wooden skewers in cold water for 1 hour. Thread 1 shrimp onto each skewer so that the shrimp lie flat.
• Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl. Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat. Season with salt and pepper.
• Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.

Steps:

• In a medium bowl, mix all ingredients shrimp through garlic. Marinate shrimp in mixture in refrigerator for no longer than 20-30 minutes. (Seafood requires very little marinating time) Remove shrimp from marinade and place on skewers. Grill over medium-high heat two -three minutes per side. Take reserve marinade and heat in small saucepan, or in microwave safe dish and cook until reduced by half and marinade is a few syrupy spponfuls. Drizzle over cooked shrimp after it has been removed from the grill. Sprinkle with sesame seeds and green onions.

Steps:

• For the Shrimp:
• If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.
• Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
• Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

Steps:

• Heat oil in a medium saucepan over medium heat. Add garlic, ginger, jalapeño and onion; sauté about 3 minutes. Add soy sauce and brown sugar and bring to a boil. Cook, covered, over medium-low heat 8 minutes or until onion is tender. Cool mixture slightly.
• Transfer to a blender; add vinegar, tomato paste, and sesame oil, and process until a chunky puree forms.
• Toss shrimp with 1/4 cup of the sauce; cover and refrigerate 15 minutes.
• Place shrimp in a grill basket coated with cooking spray. Grill, covered with grill lid, over medium-high heat (350° - 400°) 4 minutes or until shrimp turn pink. Serve shrimp with remaining sauce.