Bbq Glazed Shrimp Recipes

MAPLE BBQ GLAZED BACON WRAPPED SHRIMP

Steps:

• Preheat your oven to 375 F degrees. Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet plus it helps with crisping up the bacon all around. Place a cookie rack on top of the baking sheet. This will help the bacon crisp up all around the shrimp.
• Remove the shells from the shrimp, but keep the tail on. Devein the shrimp using a pairing knife, if needed.
• In a small bowl whisk together the maple syrup and BBQ sauce. Season the shrimp generously with salt and pepper.
• Wrap each shrimp with a piece of bacon. There is no need to secure it with toothpicks, the bacon should stick to the shrimp, just make sure to lay the bacon wrapped shrimp on the prepared baking sheet with the seam side down. Repeat with remaining shrimp and bacon.
• Brush each bacon wrapped shrimp generously with the maple syrup and BBQ sauce mixture.
• Bake the shrimp for 15 minutes. Then turn the broiler on and broil for 2 to 3 minutes more. You basically want to make sure the bacon is crisped up enough.
• If preferred, once the shrimp is cooked, brush with additional maple syrup and BBQ sauce mixture if you have any leftovers. Garnish with chopped chives and serve.

SPICY-SWEET GLAZED SHRIMP

Steps:

• Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
• Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.

GRILLED SHRIMP SKEWERS WITH ORANGE GLAZE

Steps:

• Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
• If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
• Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
• Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.