Recipes // Main Dish Seafood // Whiskey Grilled Shrimp

Whiskey Grilled Shrimp

  • 2 tablespoons unsalted butter
  • 1 1/2 cups Only Sauce (page 24)
  • ¼ cup whiskey
  • 3 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • 2 dashes of Louisiana-style hot sauce
  • 2 pounds peeled and deveined large shrimp
  1. Melt the butter in a medium saucepan over low heat. Stir in the sauce, whiskey, vine­ gar, molasses, honey, and hot sauce. Bring to a simmer and simmer until thickened, about 40 minutes. Remove from the heat and let the sauce cool to room temperature.
  2. Pour the cooled sauce into a large zip-top freezer bag and toss the shrimp to coat. Seal and marinate for about 15 minutes at room temperature.
  3. Heat a charcoal grill or gas grill to high heat.
  4. Thread the shrimp onto metal or wooden skewers, 3 shrimp per skewer. Discard the marinade.
  5. Grill the shrimp uncovered until cooked through, about 2 minutes per side. Remove from the heat and serve the shrimp over grits, a green salad, linguine tossed with garlic and butter, or any dish you like.
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