Sweet and Sour Grilled Shrimp

• 1/4 teaspoon red pepper flakes
• 1/4 cup brown sugar
• 1/4 cup rice wine vinegar
• 1/4 cup lime juice
• 1/2 cup canola oil
• 1 lime, zested
• 2 cloves garlic, smashed
• 1 tablespoon peeled and grated ginger
• 1/4 cup freshly chopped basil leaves
• Pinch salt
• 1 1/2 pounds large shrimp (16/20 per pound), peeled and deveined
• 2 limes, cut into wedges
• Gina's Chili Cocktail Sauce, for dipping, recipe follows
• 1 teaspoon sweet chili sauce
• 1 cup peach preserves
• 4 tablespoons hot Chinese mustard

1. Special equipment: bamboo skewers, soaked in water for 30 minutes to 1 hour
2. Whisk all the marinade ingredients together in a small bowl.
3. Add the shrimp to a large resealable plastic bag and pour in the marinade.
4. Refrigerate for 20 minutes.
5. Preheat the grill to medium-high heat.
6. Oil the grill rack with a clean kitchen towel dipped in olive oil.
7. Skewer the shrimp, adding 1 or 2 wedges of lime onto each skewer.
8. Grill for 1 1/2 minutes on each side.
9. Remove from grill to a platter and serve with the Chili Cocktail Sauce.
10. Add all the ingredients to a serving bowl and mix well.

red pepper, brown sugar, rice wine vinegar, lime juice, canola oil, lime, garlic, ginger, basil, salt, shrimp, s chili cocktail sauce, sweet chili sauce, preserves, hot chinese

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/sweet-and-sour-grilled-shrimp-recipe.html (may not work)