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10-Minute Honey Barbecue Grilled Shrimp

⅓ cup your favorite barbecue sauce

⅓ cup honey

2 to 4 cloves garlic, finely minced or pressed

1 to 3 tablespoons sriracha or chili garlic sauce, optional and to taste if you prefer some spiciness

1 to 1.25 pounds fresh shrimp, cleaned and deveined (I use U20 shrimp, with tails still on; you can use larger shrimp or shrimp without tails on if desired)

2 tablespoons olive oil

salt and freshly ground black pepper, for seasoning

fresh lemon wedges, for serving

fresh cilantro or parsley, optional for garnishing


To a medium bowl, add the barbecue sauce, honey, garlic, optional sriracha or chili garlic sauce, and stir to combine. Divide mixture into two bowls (one for brushing on the shrimp while grilling and the other as a dipping sauce when serving); set bowls aside.


Preheat an outdoor grill to medium-high heat (or indoor grill pan).


Thread about 5 to 6 shrimp onto one metal or wooden grilling skewer (soak wooden skewers in water for about 30 minutes prior to using); repeat the threading with all remaining shrimp.


Brush shrimp liberally with olive oil and season with salt and pepper.


Grill the shrimp for about 2 minutes on the first side.


Flip and brush the just-grilled side with the barbecue sauce mixture from one of the bowls.


Grill for about 2 minutes on the second side, and brush the first side with the barbecue sauce mixture. As necessary, continue to brush the shrimp with the sauce and flip every 30 to 60 seconds or until done. Note – Shrimp cook very quickly, especially on a hot grill. Keep an eye on them and do not overcook or they will become tough and rubbery. There is a difference between a little charring on the tails from the grill versus overcooking them.


Drizzle with lemon juice, optionally garnish with fresh cilantro or parsley, and serve immediately with the reserved dipping sauce. Shrimp are best warm and fresh.


 Prep Time: 5 min   Cook Time: 5 min  



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