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Grilled Shrimp with Smoky Tomato Jam BBQ Sauce

By: McEvoy Ranch
INGREDIENTS
    Shrimp

  • Desired number of jumbo shrimp, shell on - split down the back.

    *I prefer to cook shrimp with the shell on for the added flavor. It does make for messy eating, however, and if you prefer, you can peel and devein the shrimp.

  • 1/4 cup McEvoy Ranch Extra Virgin Olive Oil 

  • 1 tsp. lime juice

  • 3/4 tsp. Kosher salt

  • 1/4 tsp. chili flakes or Aleppo Pepper

  • 1 tsp. garlic, finely chopped

    • Smoky Tomato Jam BBQ Sauce

  • 1/2 cup McEvoy Ranch Smoky Sweet Tomato Jam

  • 1 cup tomato puree

  • 3 oz can tomato paste  

  • 3 Tbsp. red wine vinegar

  • 1 Tbsp. Worcestershire sauce

  • 1 Tbsp. chili powder

  • 1 tsp. instant espresso coffee

  • 1/2 tsp. dry mustard

  • 1/2 cup McEvoy Pacheco Ranch Vineyard Cabernet Sauvignon

VISIT THE RANCH

BOOK NOW
POPULAR POSTS
CHICKEN LEMONGRASS SKEWER WITH GINGER TURMERIC OLIVE OIL

CROQUETAS DE BACALAO WITH JALAPEÑO OLIVE OIL AIOLI

Thai Lime Shrimp with Green Curry Sauce

Oranges, Olive Oil, and Chocolate

INGREDIDENTS

    Shrimp

  • Desired number of jumbo shrimp, shell on - split down the back.

    *I prefer to cook shrimp with the shell on for the added flavor. It does make for messy eating, however, and if you prefer, you can peel and devein the shrimp.

  • 1/4 cup McEvoy Ranch Extra Virgin Olive Oil 

  • 1 tsp. lime juice

  • 3/4 tsp. Kosher salt

  • 1/4 tsp. chili flakes or Aleppo Pepper

  • 1 tsp. garlic, finely chopped

    • Smoky Tomato Jam BBQ Sauce

  • 1/2 cup McEvoy Ranch Smoky Sweet Tomato Jam

  • 1 cup tomato puree

  • 3 oz can tomato paste  

  • 3 Tbsp. red wine vinegar

  • 1 Tbsp. Worcestershire sauce

  • 1 Tbsp. chili powder

  • 1 tsp. instant espresso coffee

  • 1/2 tsp. dry mustard

  • 1/2 cup McEvoy Pacheco Ranch Vineyard Cabernet Sauvignon

The Smoky Tomato Jam used in this recipe is particularly adept at transforming into a delicious BBQ sauce for grilled shrimp, chicken, pork, or vegetables.

VISIT THE RANCH

BOOK NOW

INSTRUCTIONS

  1. Combine olive oil, lime juice, salt, chili flakes and garlic for the marinade.

Shrimp

  1. Add shrimp and marinate for 15 minutes to 1 hour. (Do not marinate longer because the acid from the marinade will begin to "cook" the shrimp - aka ceviche.)

  2. Thread shrimp on skewers. (If using wood or bamboo skewers, soak in water at least 2 hours - overnight if possible.)

  3. Grill on hot fire - either a gas or charcoal grill or a grill pan - 2 to 3 minutes per side until shrimp is pink and opaque.

Smoky Tomato Jam BBQ Sauce

  1. Put all ingredients in a saucepan with a heavy bottom and simmer for 10 minutes.

Recipe Tags

POPULAR POSTS

CHICKEN LEMONGRASS SKEWER WITH GINGER TURMERIC OLIVE OIL

CROQUETAS DE BACALAO WITH JALAPEÑO OLIVE OIL AIOLI

Thai Lime Shrimp with Green Curry Sauce

Oranges, Olive Oil, and Chocolate

McEvoy Ranch Extra Virgin Olive Oil

Certified Organic

By CCOF

Sustainably Produced

At Our Ranch

Early Harvested

High Polyphenols

Award Winning

Extra Virgin Olive Oil

SHOP OUR OLIVE OILS
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