1poundraw large shrimppeeled and deveined (I like to leave the tails on)
1tbspfresh parsleychopped, to garnish
In a small bowl combine all BBQ sauce ingredients.
Place the shrimp into a ziploc bag and add in half of the BBQ sauce. Stir through the bag to completely coat. Reserve the remaining sauce untouched to use later on.
Heat the 2 teaspoons of oil in a large skillet over medium heat. Add the marinated shrimp in a single layer. Cook undisturbed for about 2-3 minutes, then flip and cook for another minute or so, until pink and opaque.
Drizzle over the remaining BBQ sauce and allow it to heat up, tossing to coat the shrimp.
Garnish with chopped parsley.
Use raw shrimp instead of pre-cooked shrimp. Do not overcook the shrimp because it will end up dry and rubbery in texture.
Cook over medium heat and not high heat.
Use any oil you have available. Avocado oil or grapeseed oil would make great substitutes.
Make our homemade sauce instead of store-bought. But if you do have a great BBQ sauce that's low in sugar you would like to use, you may use that instead.
Store leftovers in an airtight container in the fridge for up to 3 days.
You may marinate the shrimp with the BBQ sauce in a ziplock bag and freeze for up to 3 months until ready to cook.
Place these BBQ shrimp on skewers and grill outdoors if preferred.