Products & Brands

Grilled Shrimp with Hoisin BBQ Sauce

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