What’s up hungry people. Welcome to the Starving Chef’s kitchen. It’s grilling season y’all! Which means it’s time to bust out the BBQ and get to cooking outdoors. Today I’m making super simple ginger barbecue shrimp kabobs – perfect for the inaugural
grilling sesh of the season. First make the barbecue marinade with ketchup, olive oil, lime juice, warmed honey, minced ginger, a dash of your favorite hot sauce, fresh parsley, and of course: pepper and salt. Whisk it all together until a thick
barbecue sauce forms. Take raw, or thawed raw, shrimp with their tails on and pour on the sauce. Marinate the shrimp for at least an hour or overnight. The longer they marinate the more developed the flavor will be. Thread the shrimp onto wooden or metal skewers. I ended up doing about ten per skewer. Transfer the skewers onto a plate and pre-heat your outdoor grill to 400 degrees Fahrenheit. And as they say in Australia: “Slap the shrimp on the barbie!” and cook for about five minutes or until the shrimp are plump and cooked through. This barbecue sauce is sweet and tangy with a hint of heat at the end. It’s great for seafood, poultry, pork and more. What’s your favorite recipe for the grill? Let me know in the comments below for a chance to see your recipe featured on my channel. Don’t forget to hit that thumbs
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can find this recipe and many more on thestarvingchefblog.com. I hope you all enjoyed and I’ll talk to you soon.