Honey Glazed BBQ Shrimp
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Serves 4-6

3/4 cup apple cider vinegar
1/4 cup honey
1/4 cup catsup
1/2 teaspoon Tabasco
2 large cloves garlic, minced
1 tablespoon minced fresh ginger
          (or 1 heaping teaspoon ground ginger powder)
1/2 teaspoon salt

Combine all ingredients in a sauce pan. Cook over medium heat until they gently boil. Simmer for about 10-15 minutes, stirring. You can make the sauce a couple of days ahead but the preparation of the shrimp is a "same day" task. 

2 pounds large shrimp (16-20 count) peeled and deveined, tail on
       (you can use smaller shrimp, cooking time will be less)
2 tablespoons olive oil
1/2 teaspoon salt
10 (12-inch) stainless or wooden skewers
      (soak wooden skewers in water for 30 minutes)

Gently pat the shrimp dry and place six on a skewer (or however many it takes depending on size you use). Allow the shrimp to touch each other. You can prepare these a couple of hours ahead, loosely cover and refrigerate until time to grill. Prepare the grill - should be medium hot coals (gas or charcoal). Brush shrimp with olive oil and sprinkle evenly with salt. Lightly oil grill. Place skewers of shrimp on the grill and cover (if using a gas grill). Allow to cook for about two minutes. Brush shrimp with a little fresh sauce and then turn. Brush shrimp with a little more fresh sauce and grill another one to two minutes being careful not to overcook. (The smaller the shrimp the quicker they cook - it happens fast so watch them closely.) Serve with remaining fresh sauce.

If you made the sauce ahead of time, it should be heated before starting the process.
You can leave the shell ON the shrimp but the flavor of the sauce and the ease of eating once cooked are so much better this way-in my opinion.

This recipe is shared September 23-27, 2019
NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at:

Published 08:23 PM, Wednesday Sep. 25, 2019
Updated 08:29 AM, Thursday Oct. 03, 2019



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