The scoop: Shrimp are low in calories and high in protein, not to mention inexpensive if you buy them frozen.
Makes 8 servings
Ingredients: Sauce: 1 1/2 cups apple cider vinegar 1/2 cup mild honey 1/2 cup ketchup 1 1/2 tablespoons hot sauce, such as Tabasco 4 large garlic cloves, minced 2 tablespoons minced peeled ginger 1 teaspoon salt Shrimp: 4 pounds jumbo or extra-large shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined 4 tablespoons vegetable oil 1 teaspoon salt 18 to 24 (12-inch) wooden skewers, soaked in water for 30 minutes
Directions: Stir together all sauce ingredients in a two to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)
If necessary, pat shrimp dry, then thread about six shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas).
Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt. Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, for two minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, one to two minutes. Serve with reserved sauce.