I had a pound of some beautiful jumbo shrimp for our Valentine's Day dinner and I didn't want to ruin them. After browsing through many online recipes for skewered shrimp, however, I got frustrated and decided to make up my own. This ended up as a delicious side dish to our skillet seared ribeye steaks! Feel free to make this your own and let me know how it turns out. I can't wait for warmer weather so I can try this out on our grill.
Preheat the oven to 500 degrees Fahrenheit in order to get a good sear on the shrimp. Place the grilling pan in the oven while it preheats to warm the pan. Wash and slice the onion, avocado and tomatoes in large slices for the skewers (i.e. lengthwise and thick enough to hold together). Tip for slicing avocados; first slice them with the skin on then peel away the skin from the slices.
Rinse and pat dry the shrimp and place in a large bowl.
Add 1/2 cup of the Asian Ginger sauce and the Apple Whiskey BBQ sauce and stir well. Add the tomato, onion and avocado and toss gently to coat the ingredients well. Cover the bowl and refrigerate for 30-60 minutes. You can marinade the recipe longer or shorter periods of time, depending on how much time you have before supper.
Using either metal or wooden skewers, spear the shrimp so that it will lay flat on the baking sheet (through the head and tail). Alternate the vegetables and shrimp on the skewer. If you use wooden skewers be sure to soak them in water for 30 minutes before baking.
Carefully remove the baking pan from the oven and place the skewers on a baking sheet laying the shrimp and vegetables flat.
Turn the oven setting to Broil and broil at the highest rack in the oven for 4-5 minutes, turning once during the baking time. To check for doneness, make sure the shrimp is opaque.