Memphis BBQ Carnival Shrimp Skewers with Tennessee Whiskey Glaze

Allergens

Shellfish, Sulfites (in wine)

Ingredients

• 1. 24 large shrimp, peeled and deveined 2. 1 large pineapple, cut into 1
• inch chunks 3. 2 red bell peppers, quartered 4. 8 wooden or metal skewers 5. 1 cup Tennessee whiskey 6. 1/2 cup ketchup 7. 1/4 cup apple cider vinegar 8. 1/4 cup brown sugar 9. 1 tbsp Worcestershire sauce 10. 1 tbsp honey 11. 1 tsp smoked paprika 12. 1 tsp garlic powder 13. Salt and pepper, to taste 14. Olive oil, for brushing

Instructions

1. Soak wooden skewers in water for at least 30 minutes. Preheat grill or grill pan over medium high heat.
2. In a saucepan, combine whiskey, ketchup, vinegar, brown sugar, Worcestershire sauce, honey, paprika, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes, until thickened. Set aside.
3. Brush shrimp with olive oil and season with salt and pepper. Grill shrimp for 2 3 minutes per side until pink and cooked through. Remove from grill and set aside.
4. Thread shrimp, pineapple chunks, and bell pepper onto skewers, alternating ingredients. Brush skewers generously with whiskey glaze.
5. Grill skewers for 2 3 minutes per side or until pineapple is lightly charred and bell peppers are tender. Remove from grill and serve immediately.

Chef’s Insight

Use high-quality whiskey for best flavor.

Notes

Shrimp may vary in size; adjust cooking time accordingly.