Grilled Shrimp with Firecracker Sauce

Peggy Lampman | Contributor

Today I'm posting a recipe I made last Fourth of July for Grilled Shrimp with Firecracker Sauce.

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Peggy Lampman | Contributor

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Peggy Lampman | Contributor

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Yield: 16-20 jumbo shrimp and dipping sauce

Thaw time (if using frozen shrimp): 24 hours

Active time: 35 minutes (including time to devein shrimp)

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Peggy Lampman | Contributor

Ingredients

1/2 cup tomato ketchup

1/4 cup hoisin sauce*

2 teaspoons-2 tablespoons chili sauce (paste) with garlic*

1 1/2 teaspoons grated ginger

1 tablespoon chopped cilantro

2 pounds (16-20) jumbo frozen, raw shrimp (prawns), with shell on

1/4 cup olive oil

*Flavor-packed condiments found in the Asian section of most grocery stores and in Asian markets.

Directions

1. To make Firecracker Sauce, combine ketchup, hoisin sauce and 2 teaspoons chili paste with garlic, ginger and cilantro. Add additional chili paste to taste. (May be made up to 48 hours in advance.)
2. Prepare a gas or charcoal fire to high heat. Toss shrimp, coating both sides, with olive oil. On a well-oiled grill grate, grill shrimp 2-3 minutes on each side or until shrimp are pink, opaque and just cooked through. Do not overcook the shrimp; they will continue to cook when removed from the heat. Serve shrimp, when cool enough to peel, with Firecracker Sauce.