Carolina Kitchen: Gingered shrimp skewers

Carolina Kitchen: Gingered shrimp skewers (Photo credit: WLOS Staff)

by Bruce's Fabulous Foods; Chef Bruce Brown


  • 1/4 C barbecue sauce
  • 1/4 C raspberry preserves, seedless (if possible)
  • 1 1/2 T fresh ginger, peeled and grated
  • 1 1/2 T balsamic vinegar
  • 1/2 tsp red pepper flakes
  • 24 raw shrimp, peeled and deveined (I prefer 31/40's)
  • 6 slices bacon, cut into 4 pieces each
  • 24 pieces green onion, 1" long
  • 12 pineapple chunks, drained
  • 12 bamboo skewers, 6" long, soaked in water


  1. In small mixing bowl, whisk together the barbecue sauce, preserves, ginger, vinegar and pepper flakes. Set aside.
  2. On the skewers, thread the pieces: shrimp, bacon, onion, pineapple, shrimp, bacon, onion.
  3. Over medium high heat, warm the grilling pan. Spray with non-stick spray and grill each skewer for three minutes per side and the shrimp have turned pink.
  4. Reserve half the sauce. Using the rest of the sauce, baste often on the grill.
  5. Once the skewers are done, use the reserved sauce for final basting.
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