As I’ve mentioned before, in the summertime here on the Eastern Shore shrimp are often cheaper than chicken or pork. So, we like to make the most of them in the months that we can get them fresh. Needless to say I’m always looking for a new spin on them to try out in my kitchen.
So when I came across this recipe from Musselman’s for a citrusy spin on an almost-barbecue sauce, I couldn’t wait to try it. Super simple…apple butter, along with some freshly squeezed juice. I used lemon and orange, but lime would also be a great addition. I also added a little bit of garlic and red pepper flakes for a little extra kick.
Shrimp are skewered, then a quick cook and basting with the sauce on the grill – and dinner is done! The flavor of the sauce is great, and it has just enough sugar to lightly caramelize the edges of the shrimp – without drying it out, which is key. I’m thinking that bacon wrapped around the shrimp might also be a nice addition…
Definitely a keeper for those days I come home from the beach or boat super tired, and need something easy. Have a great weekend everyone!
Citrus-Apple Butter Glazed Shrimp
1 1/2 lbs large shrimp, peeled and deveined
1 cup apple butter
1 orange, zested
1 lemon, zested
1/2 cup orange juice
2 Tbsp lemon juice
3 cloves garlic, minced
1/2 tsp red pepper flakes, optional
Preheat grill to medium-high.
Skewer the shrimp on metal skewers, or wooden skewers that have been soaked in water for 15 minutes. Set aside.
Combine the apple butter, orange and lemon zest, orange and lemon juice, garlic, and pepper flakes. Whisk to combine well. Season to taste with salt and pepper.
Place shrimp skewers on grill, and cook for a couple of minutes on each side. Then start brushing with the glaze, flipping every couple of minutes until shrimp is firm and cooked.
Remove shrimp from grill and serve warm.
Source: adapted from Musselman’s
Disclaimer: I received a grilling package from Musselman’s for my review. As always, all opinions are my own.