Thai Glazed Shrimp

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Whenever possible we use domestic gulf shrimp- the texture and flavor is far superior to imported shrimp.  This recipe includes my version of a Thai Chili sauce, but a store bought version will certainly make it in a pinch.

Cook Time:15 min

Prep Time:20 min

Total Time:35 min

Servings: 15

Ingredients:

2 pounds 21-25 shrimp, peeled and deveined, tail on

1 package of bamboo skewers

Olive oil

Thai chili sauce (recipe below)

? cup rice vinegar

? cup water

2/3 cup sugar

? teaspoon fresh grated ginger

3 tablespoons fish sauce

? teaspoon crushed red pepper flakes

? teaspoon sriracha sauce

1 ½ tablespoons fresh minced garlic

? teaspoon salt

1 ½ tablespoons cornstarch dissolved in 3 tablespoons water

Preparation:

Mix vinegar, water, sugar and fish sauce in a small saucepan. Bring to a boil, then reduce to a simmer for 2-3 minutes. Add sriracha, ginger, salt, red pepper flakes and garlic. Bring to a light boil then add cornstarch slurry while whisking. Cook for 2-3 minutes or until desired thickness is achieved, then cool and refrigerate.

Skewer 5 shrimp per skewer, then lightly brush shrimp with olive oil and place on medium hot grill for 2-3 minutes, then flip and cook for 2 minutes.

Lightly brush shrimp with chili sauce, allow to cook for 1 more minute.

Flip shrimp, brush other side with chili sauce and allow to cook for 1 minute or until shrimp is opaque throughout.

Arrange skewers on platter with more chili sauce for dipping.