This recipe received our highest rating. We love its distinctive tangy-sweet flavor and how quick and easy it is to prepare.
24 unpeeled jumbo fresh shrimp
1/4 cup diced onion
1/2 cup reduced-calorie ketchup
2 tablespoons chopped fresh rosemary
1 tablespoon dry mustard
1 tablespoon brown sugar
1 tablespoon white vinegar
1/4 teaspoon garlic powder
Dash of hot sauce
1 lemon, cut into 4 wedges
How to Make It
Peel shrimp, leaving tails intact. Devein shrimp, if desired. Place shrimp in a large heavy-duty zip-top plastic bag. Set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook, stirring constantly, until tender. Stir in ketchup and next 6 ingredients; pour over shrimp. Seal bag; shake until shrimp is coated. Marinate in refrigerator 1 hour, turning bag occasionally.
Soak 4 (8-inch) wooden skewers in water at least 30 minutes.
Thread 6 shrimp onto each skewer, running skewer through neck and tail. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place skewers on rack; grill, covered, 3 to 4 minutes on each side or until shrimp turn pink. Squeeze 1 lemon wedge over each skewer, and serve immediately.