Grilled Shrimp With Molasses Guava Glaze Recipes

Steps:

• Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
• Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.

Steps:

• Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
• Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.

Steps:

• In a large bowl, combine the 2 tablespoons minced ginger, fish sauce, sesame oil, coriander and red pepper flakes. Cut the red pepper in fourths from top to bottom. Then using a knife, or scissors, cut-out lobster claw shapes. Add these to the rest of the fish sauce mixture, and toss everything to coat, and thread a shrimp or two on the skewer ending with one lobster-claw shaped red bell pepper. Cover and refrigerate while you make the glaze (outside, preferably). In a medium saucepan, combine the guava juice, pineapple juice, vinegar, and the remaining 2 tablespoons of ginger and bring to a boil over high heat. Reduce the heat to medium and simmer vigorously until the mixture is reduced by two-thirds and becomes slightly syrupy, about 30 to 40 minutes. When the glaze is ready place the skewers on the grill and cook until the shrimp are just cooked through, about 3 to 4 minutes per side. (To check the shrimp for doneness, nick, peek, and cheat. Cut into one of the shrimp at its thickest point and peek inside to be sure it is opaque all the way through). Do not overcook. Serve with the guava glaze in a small bowl as a dipping sauce