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Category: Seafood
Prep Time: Cook Time: Total Time:
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.
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ISLAND BBQ SHRIMP
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Category: Seafood
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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