Shelly's Recipe

ISLAND BBQ SHRIMP

Category: Seafood

24 large shrimp, peeled and deveined
1 cup Pineapple Barbecue Sauce (see below)
12 slices partially cooked bacon, cut in half
24 wooden skewers that have been soaked in water for 30 minutes

Place shrimp in a medium bowl and stir in the barbecue sauce. Cover and refrigerate for 1 hour. Combine shrimp and barbecue sauce in a zip-top plastic bag, seal tightly and refrigerate for one hour.

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

1 cup soy sauce
1 cup ketchup
1 cup barbecue sauce
1 cup pineapple preserves
1 8-ounce can crushed pineapple in juice 1/4 cup cider vinegar
1/2 cup sugar
1 tablespoon grated fresh ginger root

Combine all ingredients in medium saucepan. Cook over medium heat for 15 minutes, until slightly thickened. Pour into a bowl, cover and refrigerate until ready to use. Can be prepared up to 1 week ahead.

Makes 4 cups of sauce.