Tropical Barbecue Shrimp

By dfarber

Ingredients

• Marinade:
• 3 pounds large shrimp, peeled and deveined
• 1 large white onion
• 1 large green pepper
• 1 orange, peeled
• Juice of 4 oranges
• 4 cloves garlic, chopped
• 2 green onions, finely chopped
• 1/4 cup worcestershire sauce
• Barbecue Sauce:
• 1/4 cup vegetable oil
• 1/4 cup brown sugar
• 1 white onion, chopped
• 1 red onion, chopped
• 3 cloves garlic, minced
• 1 orange, peeled and chopped
• 3 tomatoes, pureed
• 1 cup pickapeppa sauce
• 1 cup tomato sauce
• juice of 2 lemons
• 2 tablespoons ground cumin
• 2 tablespoons white pepper
• 1 tablespoon freshly ground black pepper
• 1 teaspoon cayenne pepper
• Hot red pepper sauce to taste

Preparation

Step 1

1. In a large bowl, combine the marinade ingredients and add the shrimp. Cover and refrigerate for at least 1 hour. Cut the onion, green pepper, and orange into equal size chunks
2. To prepare the barbecue sauce, heat the oil in a heavy saucepan and add the brown sugar. Stir constantly over moderate heat until the sugar melts and begins to caramelize. Add the onions and garlic and mix well. Stir in the orange and pureed tomatoes and allow the mixture to simmer for 10 minutes over low to moderate heat. Add the Pickapeppa sauce, tomato sauce, and lemon juice as well as the marinade from the shrimp. Continue to cook on medium heat until the sauce begins to thicken. Add the cumin, white pepper, black pepper, and cayenne pepper and simmer another 5 to 10 minutes. Add hot sauce to taste.
3. Preheat an outdoor grill. Place the shrimp on skewers, alternating with the chunks of onion, green pepper, and orange. Grill over hot coals for 10 minutes, 5 minutes per side, while liberally basting with the barbecue sauce. Serve immediately and place extra sauce on the table for dipping.