Lemon Herb Barbecued Shrimp

These grilled shrimp skewers get basted with a barbecue sauce that’s anything but ordinary. Ketchup, white vinegar, and chopped lemon (rind and all) simmer together with coriander, cumin seeds, ginger, paprika, and cayenne into a tangy, spiced glaze that caramelizes beautifully over hot coals.

The whole lemon going into the sauce, including the rind, is what makes this recipe stand out. The rind adds an intense, slightly bitter citrus oil flavor that lemon juice alone can’t deliver. Simmering it for 15 minutes softens the rind and mellows the bitterness into a deep, complex citrus note.

Thread the shrimp on soaked bamboo skewers, interlapping them so they lay flat and cook evenly. Three to five minutes over hot coals is all they need. Turn and baste frequently with the lemon sauce. The sugars in the ketchup caramelize quickly, so stay close and keep the skewers moving to avoid burning.

Pro Tips

• Soak bamboo skewers for a full 30 minutes. Dry skewers catch fire over the coals
• Use large shrimp (20 to 25 count per pound). Smaller shrimp overcook too fast on the grill
• Shell and devein but leave the tails on for easy handling and presentation
• Brush the sauce on generously with each turn. Multiple layers build a sticky, lacquered glaze

Variations

• Use this sauce on grilled chicken wings or drumsticks instead of shrimp
• Add a tablespoon of honey to the sauce for a sweeter glaze
• Swap cayenne for chipotle powder for a smoky heat instead of straight fire