Grilled Shrimp with Honey-Ginger Barbecue Sauce Recipe

Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery barbecue sauce makes them that much better.

Ingredients:

Sauce:

Honey-Ginger Barbecue Sauce

Shrimp:

4 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 (See Cooks' Notes)

4 tablespoons vegetable oil

1 teaspoon salt

Special equipment: 18 to 24 (12-inch) wooden skewers (depending on size of shrimp used), soaked in water for 30 minutes

Preparation:

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.