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Recipe courtesy of The Neelys

Show: Down Home with the Neelys

Episode: It's Neely Perfect

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Total:: 38 min
Prep:: 15 min
Inactive:: 20 min
Cook:: 3 min

Yield:: 2 to 4 servings

Level:: Easy

Ingredients

1/4 teaspoon red pepper flakes
1/4 cup brown sugar
1/4 cup rice wine vinegar
1/4 cup lime juice
1/2 cup canola oil
1 lime, zested
2 cloves garlic, smashed
1 tablespoon peeled and grated ginger
1/4 cup freshly chopped basil leaves
Pinch salt
1 1/2 pounds large shrimp (16/20 per pound), peeled and deveined
2 limes, cut into wedges
Gina's Chili Cocktail Sauce, for dipping, recipe follows

Gina's Chili Cocktail Sauce:

1 teaspoon sweet chili sauce
1 cup peach preserves
4 tablespoons hot Chinese mustard

Directions

Special equipment: Bamboo skewers, soaked in water for 30 minutes to 1 hour

Whisk all the marinade ingredients together in a small bowl. Add the shrimp to a large resealable plastic bag and pour in the marinade. Refrigerate for 20 minutes.

Preheat the grill to medium-high heat.

Oil the grill rack with a clean kitchen towel dipped in olive oil.

Skewer the shrimp, adding 1 or 2 wedges of lime onto each skewer. Grill for 1 1/2 minutes on each side. Remove from grill to a platter and serve with the Chili Cocktail Sauce.

Gina's Chili Cocktail Sauce:

Add all the ingredients to a serving bowl and mix well.

My Private Notes

Name: Sweet and Sour Grilled Shrimp
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT0H38M0.000S
Yield: 2 to 4 servings
Ingredients: 1/4 teaspoon red pepper flakes; 1/4 cup brown sugar; 1/4 cup rice wine vinegar; 1/4 cup lime juice; 1/2 cup canola oil; 1 lime, zested; 2 cloves garlic, smashed; 1 tablespoon peeled and grated ginger; 1/4 cup freshly chopped basil leaves; Pinch salt; 1 1/2 pounds large shrimp (16/20 per pound), peeled and deveined; 2 limes, cut into wedges; Gina's Chili Cocktail Sauce, for dipping, recipe follows; 1 teaspoon sweet chili sauce; 1 cup peach preserves; 4 tablespoons hot Chinese mustard