Prep Time: 30 minutes
Cook Time: 8 to 12 minutes
Wood Type: Pecan, Hickory or Alder
Serves: 2 to 4
Ginger BBQ Sauce:
2 teaspoons canola oil
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1 jalapeno chile, seeded and minced
1/2 cup diced onion
1/3 cup soy sauce
1/4 cup brown sugar
1 tablespoon rice vinegar
2 tablespoons tomato paste
1/2 teaspoon sesame oil
Shrimp and Marinade:
1 pound peeled, large or jumbo shrimp (Costco black tiger prawns is what I use, 13-15 per pound)
1 stalk green onion, green part only, chopped
2 cloves garlic, very finely minced
2 teaspoons grated fresh ginger
1 teaspoon finely minced jalapeno pepper (or to your taste)
1 teaspoon sea or kosher salt
1 teaspoon canola oil
Bamboo skewers, soaked in water
Mix ingredients: green onion, garlic, ginger, jalapeno, oil and salt and mix thoroughly to coat the shrimp. Let the shrimp marinate while you make the ginger BBQ sauce
For the sauce heat the oil in a saucepan over medium heat. Add garlic, ginger, jalapeño, and onion; saute about 3-5 minutes
Add the soy sauce and brown sugar and bring to a boil. Then, cover over medium-low heat for about 6 minutes or until onion is tender.
Cool mixture slightly. Transfer to a blender; add in the rest of the barbecue sauce ingredients and process until a smooth puree forms.
Get the grill started. Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat with lid closed, to High heat for about 10 minutes.
Skewer the shrimp on the soaked bamboo skewers don’t overcrowd the shrimp. For jumbo shrimp, you may want to use two bamboo skewers for each.
Put the shrimp skewers directly on the grill grate and cook the shrimp about 3 to 5 minutes per side or until they are pink an opaque (depending on how big they are).
Remove the shrimp from the grill and slather with the prepared ginger barbecue sauce. Enjoy all that spice while they’re still warm!