Southern-Style Barbecued Shrimp (Granulated Honey)
Based on a favorite dish prepared on backyard barbecues in the American South, these sweet-spicy shrimp are enhanced with a spice mixture that includes granulated honey and chili seasoning. Granulated honey—a blend of dried honey and pure cane sugar—lends a delicate natural sweetness with subtle notes of wildflowers and herbs. The shrimp get a kick of mild heat from the chili seasoning, along with savory hints of smoke, citrus and pepper.
- 2 Tbs. ground cumin
- 2 Tbs. granulated honey
- 2 Tbs. firmly packed light brown sugar
- 2 Tbs. chili seasoning or chili powder
- 1 Tbs. hot paprika
- 3 lb. extra-large shrimp in the shell
- Vegetable oil for brushing
- 1 cup prepared barbecue sauce
- Lemon wedges for serving
In a bowl, stir together the cumin, granulated honey, brown sugar, chili seasoning and paprika. Brush the shrimp with the oil and coat well with the spice mixture. Let stand for 30 minutes.
Prepare a medium-hot fire in a grill. Oil a grill screen.
Brush the shrimp lightly with some of the barbecue sauce. Arrange the shrimp on the grill screen over the hottest part of the fire. Cover the grill and cook, turning the shrimp once, until just opaque throughout, 4 to 6 minutes; do not overcook.
In a small saucepan over medium-high heat, bring the remaining barbecue sauce to a boil. Arrange the shrimp on individual plates and drizzle with the warm barbecue sauce. Serve hot or warm with lemon wedges alongside. Serves 6.
Adapted from a recipe by Williams-Sonoma.