Shelly's Recipe

SPICY TOMATO BBQ SHRIMP

Category: Seafood and Fish - Grilled

1 small onion, quartered
3/4 cups distilled white vinegar
1/2 cup ketchup
2 tablespoons apple juice
2 tablespoons dark brown sugar, firmly packed
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 tablespoon Dijon mustard
2 teaspoons ground celery seeds
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1/2 teaspoons cayenne
1/2 teaspoon turmeric
1 1/2 pounds large shrimp, shelled, leaving tails intact, butterflied, and deveined
Coarse salt and freshly ground black pepper

Place ingredients in a blender or food processor fitted with a blade attachment. Process until smooth. Transfer mixture to a non-reactive saucepan over medium high heat. Bring to a boil, reduce heat to medium low. Simmer, stirring, for 20 minutes. Remove from heat and cool. Store refrigerated in an airtight container. Sauce may be prepared up to 1 week ahead.

Prepare a medium-hot fire and oil grill. Starting at the tail end of each shrimp, thread the shrimp on the skewers. Brush with barbecue sauce and arrange shrimp on a large platter. Just before grilling brush the shrimp again with the sauce. Grill shrimp on a rack set over hot coals until just pink, about 1 minute per side. Serve warm or at room temperature. Makes about 2 dozen hors d’oeuvres