Barbecued Shrimp

Long before it was a slogan for Australian tourism, it was a staple in Texas. Large shrimp work best because the meat-to-sauce ratio is significantly higher, but you can use medium shrimp ( 35 to 40 per pound). Thread the smaller shrimp on metal or soaked bamboo skewers so that turning and handling them are easier. The sweet-and-hot barbecue sauce can be made up to 1 week in advance—it’s also perfect for ribs, chicken, or burgers. MAKES 6 TO 8 APPETIZER SERVINGS OR 4 MAIN-COURSE SERVINGS

INGREDIENTS:

FOR THE BARBECUE SAUCE
1 tablespoon dry mustard
11⁄2 cups ketchup
1 large onion, very finely chopped
3 dashes Tabasco sauce, or more to taste
1⁄4 teaspoon ground cloves
1⁄2 cup fresh lemon juice 1⁄4 cup cider vinegar 1⁄4 cup dark rum (such as Myers’s)
1⁄4 teaspoon liquid smoke (optional)
Salt and freshly ground black pepper to taste
1⁄4 cup packed light brown sugar
1⁄4 cup unsulfured molasses
2 pounds large shrimp (12 to 15 per pound), peeled, leaving the final segment of the tail shell intact, and deveined
1 tablespoon Worcestershire sauce

PROCEDURE:

1. To prepare the barbecue sauce, combine the ketchup, onion, lemon juice, vinegar, rum, brown sugar, molasses, Worcestershire, mustard, Tabasco sauce, cloves, and the liquid smoke, if desired, in a large saucepan over medium heat. Stir until the sugar is completely dissolved and the mixture comes to a simmer.

2. Reduce the heat to low and simmer, stirring occasionally, for 30 minutes, or until the sauce is thickened and the onion is soft. Season with salt and pepper. Allow the sauce to cool before using. (The sauce can be made up to 1 week ahead and kept tightly covered in the refrigerator. Bring it back to room temperature before using).

3. To prepare the shrimp, light the coals in the barbecue at least 20 minutes before you’re ready to cook the shrimp. Or if you’re using a gas grill or the broiler, preheat it 5 minutes before you’re ready to cook.

4. Transfer half the barbecue sauce to a small bowl for serving with the shrimp; set aside.

5. When the coals are glowing red with a thin covering of ash, place the rack on the barbecue. One or two at a time, hold the shrimp by the tail and dip them into the remaining sauce, then lay the shrimp on the barbecue rack directly over the coals. Cook for 2 minutes, then turn with metal tongs or a spatula, and cook until the shrimp are firm and the sauce is starting to brown, about 2 more minutes. Or, if you’re using the broiler, lay the dipped shrimp on a baking sheet and place them 4 inches from the flame. Cook for 2 minutes per side, or until they are firm and the sauce is starting to brown.

6. Serve the shrimp with the reserved barbecue sauce on the side.

BARBECUED SHRIMP-AND-VEGETABLE KEBABS Thread the plain shrimp onto metal or soaked bamboo or wooden skewers, placing a 2-inch vegetable chunk in between each shrimp. Depending on the size of the shrimp, the quantity of shrimp and vegetables on each skewer will vary. Use as many skewers as necessary. Brush the entire kebabs with the sauce before cooking. Vegetable suggestions: thick zucchini slices, eggplant cubes, bell pepper (green, yellow, or red) chunks, sweet red onion quarters, or whole mushrooms.

CHINESE BARBECUED SHRIMP Substitute hoi sin sauce for the ketchup and add 1 teaspoon five-spice powder to sauce.

FIERY BARBECUED SHRIMP Increase the vinegar to 1⁄3 cup and add 1⁄4 cup finely chopped pickled jalapeño peppers to the sauce.

HONEY BARBECUED SHRIMP Omit the brown sugar and molasses and add 1⁄2 cup honey to the sauce.

ISLAND COCONUT BARBECUED SHRIMP Substitute 1⁄2 cup lime juice for the lemon juice. Sprinkle the shrimp generously with shredded coconut after dipping them in the sauce. Sprinkle on additional coconut, if desired, after cooking.

PINEAPPLE BARBECUED SHRIMP Add 1⁄2 cup canned crushed pineapple, drained, to the sauce.