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By Karin Calloway
Island Barbecued Shrimp
It is hard to imagine improving on a combination as sublime as jumbo shrimp wrapped in salty bacon, but my recipe for Island Barbecued Shrimp takes a stab at it.
Large peeled and deveined shrimp get a short marinade in a special Pineapple Barbecue Sauce before being wrapped in partially cooked bacon, skewered and grilled. The sauce’s combination of soy sauce, barbecue sauce, ketchup, crushed pineapple and pineapple preserves along with a bit of cider vinegar, sugar and grated ginger make this the perfect accompaniment to all sorts of grilled seafood. You’ll also find the recipe as a drizzle for the Kalua Pork Sandwiches posted on this site.
The barbecue sauce recipes makes a generous four cups, much more than needed for the shrimp. The sauce freezes beautifully, and is a nice stand-in for your favorite barbecue sauce.
Preheat outdoor or range-top grill on high for 5 minutes. Reduce heat to medium. Remove one shrimp from the bag, allowing the barbecue sauce to drain back into the bag, wrap in a bacon strip and skewer. Continue with remaining shrimp and bacon. Grill for 2 to 3 minutes per side, basting with the remaining barbecue sauce, until bacon is crisp and shrimp are cooked.
Makes 24 appetizers.
Pineapple Barbecue Sauce
Makes 4 cups of sauce.