Sweet & Spicy Glazed Grilled Shrimp
SWEET AND SPICY GLAZED GRILLED SHRIMP
Nothing says summer like grilled foods and cocktails. After having made many kebabs and grilled fish and vegetables this summer, I decided to go Asian and make this sweet and spicy delicious shrimp. It’s really quick and easy and comes together in minutes, if you have the ingredients. The fun of eating hot food as it comes off the grill along with your favorite wine or cocktail, is truly one of the great pleasures in life. This pairs well with a cold beer or IPA too. Make it today. No grill, no problem, use a flat pan, lightly oiled on a stove top
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Ingredients:
½ lb large shrimp, cleaned, shelled and deveined (about 15-20)
3 tbsp canola or other neutral oil
2 large cloves garlic, minced
1 tbsp brown sugar (less for less sweet)
1 tbsp Thai chilli paste (or other Asian chilli paste e.g. Sambal Oelek)
1 tbsp fish sauce
½ tsp chilli powder (less for less spicy)
½ tsp fresh ground pepper (less for less spicy).
Method:
Wash the shrimp in cold running water and pat dry with paper towels.
Soak bamboo skewers in water for 20 minutes (or use metal skewers)
Thread shrimp onto skewers 4-5 per skewer, and set aside.
Make the glaze by mixing all the other ingredients in a bowl.
Turn the grill to medium high 350*F.
Turn the burners off on one side of the grill and oil the grate with an oil spray.
Place the skewers on the cool side of the grill, cover for 1 minute.
Turn the skewers over using tongs.
Apply a thick layer of the glaze/sauce with a brush on the shrimp.
Cover and grill for 2-3 minutes.
Turn the shrimp and apply the glaze on the other side.
Cover and grill for 2-3 minutes more, until the shrimp are opaque or pink and done.
Serve warm, topped with chopped scallions, green chilies and lime for squeezing.
Note: Do not overcook shrimp. Serve with rice for a complete meal.