What’s Cookin? Thriller Griller Thursday 12/6: Sweet & Spicy Grilled Shrimp Skewers

First, let’s be clear. Grilling is not the same as BBQ. I live in BBQ Country (North Carolina), and I have been corrected many times when speaking with locals.

With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.

Oh, and enjoy!


  • 8 wooden skewers, soaked in cold water overnight


  • ½ cup extra-virgin olive oil, divided
  • 1 small red onion, finely chopped
  • 2 jalapeño peppers, stemmed, seeded, and finely chopped
  • 3 cloves garlic, minced
  • ¼ cup honey mustard
  • ¼ cup freshly squeezed lemon juice
  • 16 dried apricots, halved
  • 16 jumbo shrimp (6–8 to the lb.)
  • 8 green onions, cut in half

Peanut Sauce

  • ¼ cup chunky peanut butter
  • ¼ cup warm water
  • ¼ cup unsweetened coconut milk
  • 2 tbsp. rice vinegar
  • 2 tbsp. soy sauce
  • 2 tbsp. sweet rice wine (mirin) or dry sherry
  • 1 tbsp. chopped fresh cilantro
  • ½ tsp. toasted sesame oil
  • Juice of 1 lime
  • 2 cloves garlic, minced 2
  • 1 red chile, seeded and minced
  • 1 tbsp. vegetable oil
  • Salt and freshly ground black pepper



  1. Four to 6 hours before serving, heat a sauté pan over medium-high heat. Add 2 tbsp. of the oil to the pan and sauté the red onion for 2 to 3 minutes, or until translucent. Add the jalapeño and garlic and sauté for a further 2 to 3 minutes, or until tender and fragrant but not browned. Place the onion mixture in a bowl with the rest of the olive oil. Add the mustard and lemon juice and whisk. Let cool to room temperature.
  2. Place shrimp, apricots, and green onions in the marinade and toss to coat. Cover and refrigerate for 3 to 4 hours, tossing occasionally.
  3. Preheat grill to medium-high, 450ºF.
  4. Thread 2 pieces of apricot, 2 shrimp, and 2 pieces of green onion on each of the soaked skewers. Place on the grill for 3 to 4 minutes a side, basting with the marinade. Discard remaining marinade when skewers are done (when shrimp have just turned deep pink).
  5. Arrange on a platter with peanut sauce or honey mustard on the side.

Shrimp can be prepped, marinated, and placed on the skewers no more than, up to, 24 hours ahead. Wrap and refrigerate until 30 minutes before grilling.

Peanut Sauce

  1. Microwave peanut butter on High for 10 to 20 seconds to soften.
  2. Place in the bowl of a food processor or whisk together the softened peanut butter, warm water, coconut milk, rice vinegar, soy sauce, rice wine, cilantro, sesame oil, lime juice, garlic, and chile.
  3. Slowly add oil in a stream while processing or constantly whisking to form a smooth emulsion. Whisk in additional warm water, 1 tsp. at a time, if sauce is too thick. Season with salt and pepper.
  4. Refrigerate until needed. Keeps, covered, in the refrigerator up to 10 days.

Source: NapoleanGrills

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