| 6 T Hoisin Sauce
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6 T Ketchup
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2 T Rice Wine Vinegar
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2 T Soy Sauce
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12 pcs. U/10 Gold Coast Shell on Key West Pink
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Shrimp
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Instructions:
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Combine all ingredients and mix well.
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Sauce will hold for up to 3 weeks refrigerated.
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Peel and devein the shrimp, rinsing well under
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cold water.
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Lightly oil the shrimp and grill (skewered or
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loose)
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When first side is cooked, flip, coat with BBQ
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sauce.
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Repeat for second side.
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Brush shrimp one final time prior to serving.
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Remaining sauce can be used as a dipping sauce.
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YIELD: 4 servings |