Agave Barbecued Shrimp

Recipe by CHAD LUETHJE 2008, Executive Chef at Miraval Resort

Serves 4

Ingredients

16 raw shrimp, peeled and deveined, 13/15 size
4 tbs. agave barbeque sauce (see below)
1 cup shredded cabbage
kosher salt & pepper to taste
2 tsp. olive oil
8 bamboo skewers, soaked

Preparation

Soak bamboo skewers in cold water for at least 20 minutes before assembling shrimp skewers.

Pre-heat grill on high heat. Arrange two shrimp per skewer so that they are in a yin-yang position (heads interlocked, tails pointing in opposite directions.) Insert skewer so it goes through the base of the first shrimp’s tail, through the “heads” of both shrimp and on out through the base of the second shrimp’s tail. When done correctly, the skewered shrimp should resemble a pinwheel. Using a pastry brush, lightly coat both sides of the shrimp with olive oil and sprinkle lightly with salt and pepper; using a pair of metal kitchen tongs, place the skewers on the grill. Allow to cook until bottom and sides of shrimp begin to turn pink, and then flip over and repeat.

Using pastry brush, brush coating of barbecue sauce on both sides of shrimp. Serve with shredded cabbage.

Agave Barbeque Sauce

Yield: 1 ¾ C

Ingredients

7 oz. ketchup
4 oz. agave syrup
¼ cup apple cider vinegar
2 tbs. molasses
¼ cup Cajun spice

Preparation

Combine all ingredients in a heavy bottomed saucepot and simmer over medium heat until sauce is thick enough to coat the back of a spoon. Set aside.