Sauce:
3/4 cups apple cider vinegar
1/4 cup mild honey
1/4 cup ketchup
3/4 Tbsp hot sauce, such as Tabasco
2 large garlic cloves, minced
1 Tbsp minced peeled ginger
1/2 tsp salt

Shrimp:
2 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined
2 Tbsp vegetable oil
1/2 tsp salt


Sauce:
Stir together all sauce ingredients in a heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 2/3 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)

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.

Serve with Coconut Rice.


4 servings


epicurious

• Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
• In terms of shrimp size, go by the count per pound versus the descriptive terms such as jumbo and extra-large. If the count is not displayed, ask.
• Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
• Shrimp can be threaded onto skewers and refrigerated on a tray, loosely covered with plastic wrap, 2 hours before grilling.