Slow Cooked Skewered Shrimp with Bourbon Marinade

Slow Cooked Skewered Shrimp with Bourbon Marinade

Perfect as an appetizer or entrée, tender shrimp is paired with a surprisingly citrusy bourbon marinade.

Serves: 4

Ingredients:1 lb shrimp (16-20 size) cleaned and deveined ¼ cup bourbon 2 tablespoons brown sugar 2 tablespoons apple cider vinegar 1 tablespoon lime juice 1 teaspoon lime zest 4 cloves garlic, crushed and minced 1 teaspoon crushed red pepper flakes ½ teaspoon salt

Directions: In a saucepan, combine the bourbon, brown sugar, and apple cider vinegar. Heat over low, stirring until all of the brown sugar is dissolved.

Add in the lime juice, lime zest, garlic, red pepper flakes, and salt. Stir and remove from heat. Set aside and let cool.

Put shrimp in a large bowl and cover with the marinade mixture. Cover and refrigerate at least two hours.

If using wooden skewers, make sure they are soaked in water before skewering the shrimp.

Remove the shrimp from the marinade and place on skewers. You should end up with 6-8 skewers depending on if you prefer entrée or appetizer portions.

Prepare and heat the grill. Bring the heat to approximately 275°F.

Place the skewers onto the grill and cook for approximately 30 to 40 minutes or until shrimp is cooked thoroughly and is bright pink orange color. The shrimp, when ready, will be firm to the touch. Baste with marinade during cooking as desired; making sure shrimp is thoroughly heated after each application to avoid contamination. Flip shrimp skewers every 10-12 minutes.

Remove from heat and serve immediately.