Grilled Shrimp with Smoky Tomato Jam BBQ Sauce


Shrimp are sold by the count per pound.

The sizing is not strictly standardized so it is wise to check when you are purchasing. In general, sizing runs like this: Colossal: under 15 - Jumbo: 21/25 - Large: 31/35 - Medium: 41/50 and Small: 51/60. For the most up to date and thoroughly sourced information on purchasing ethically raised and healthy seafood, Seafood Watch from the Monterey Bay Aquarium is a reliable source. You can check online for their "Best Choice" or download their wallet-sized guide. You can also look for third-party certification from the Wild American Shrimp Association or the Maine Stewardship Council. Most shrimp are frozen when caught and sold defrosted from frozen - often even when labeled fresh. If your fishmonger has labeled the shrimp fresh, it's a good idea to double check. Shrimp sold frozen is going to be fresher than shrimp that has been defrosted and held on an iced counter before your purchase. Happily, shrimp tolerate freezing well. The texture is not compromised like it is with most frozen fish. Here's where we come in. McEvoy Ranch has just released three new savory jams - Smoky Sweet Tomato Jam, Savory Fig Jam, and Spicy Sweet Pepper Jam. They all have ways to add nuanced flavor to a grilled menu. The Smoky Tomato Jam was particularly adept at transforming into a delicious BBQ sauce for grilled shrimp - or chicken, or pork, or vegetables...

Here is the very easy recipe - Summer is coming!

Shrimp Ingredients 1 # jumbo shrimp, shell on - split down the back *See note below 1/4 cup McEvoy Ranch Traditional Blend Olive Oil 1 tsp. lime juice 3/4 tsp. Kosher salt 1/4 tsp. chili flakes or Aleppo Pepper 1 tsp. garlic, finely chopped *I prefer to cook shrimp with the shell on for the added flavor. It does make for messy eating, however, and if you prefer, you can peel and devein the shrimp. Directions
  • Combine olive oil, lime juice, salt, chili flakes and garlic for the marinade.
  • Add shrimp and marinate for 15 minutes to 1 hour. (Do not marinate longer because the acid from the marinade will begin to "cook" the shrimp - aka ceviche.)
  • Thread shrimp on skewers. (If using wood or bamboo skewers, soak in water at least 2 hours - overnight if possible.)
  • Grill on hot fire - either a gas or charcoal grill or a grill pan - 2 to 3 minutes per side until shrimp is pink and opaque.

Smoky Tomato Jam BBQ Sauce Ingredients 1/2 cup McEvoy Ranch Smoky Sweet Tomato Jam 1 cup tomato puree 3 oz can tomato paste 3 Tbsp. McEvoy Ranch Pinot Noir Vinegar 1 Tbsp. Worcestershire sauce 1 Tbsp. chili powder 1 tsp. instant espresso coffee 1/2 tsp. dry mustard 1/2 cup McEvoy Pacheco Ranch Vineyard Cabernet Sauvignon Directions Put all ingredients in a saucepan with a heavy bottom and simmer for 10 minutes.