Active Time

　　1 1/2 hours

　　Total Time

　　2 hours

　　Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery barbecue sauce makes them that much better. You can save time by buying already shelled and deveined shrimp, but our recipe developer, Alexis Touchet, who grew up in shrimp country in southwest Louisiana, thinks shell-on shrimp are better quality. Depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy.

　　Editor's Note: This recipe is part of Gourmet's Modern Menu for A Fourth of July Cookout. Menu also includes Grilled Corn with Honey-Ginger Barbecue Sauce and Red, White, and Blue Ice Cream Cake.

　　

Ingredients

Makes 8 servings

　　

Sauce:

Honey-Ginger Barbecue Sauce

　　

Shrimp:

4 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined (See Cooks' Notes)

　　4 tablespoons vegetable oil

　　1 teaspoon salt

　　

Special Equipment

18 to 24 (12-inch) wooden skewers (depending on size of shrimp used), soaked in water for 30 minutes

　　

For the Shrimp:

Step 1

If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

　　

Step 2

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.

　　

Step 3

Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

　　

Step 4

Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

　　Cooks' Notes:

　　•In terms of shrimp size, go by the count per pound versus the descriptive terms such as jumbo and extra-large. If the count is not displayed, ask.

　　•Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.

　　•Shrimp can be threaded onto skewers and refrigerated on a tray, loosely covered with plastic wrap, 2 hours before grilling.