In a medium saucepan over medium-high heat, whisk together all ingredients.
Bring to a simmer, then lower the heat to just maintain a gentle simmer. Cook until thickened and reduced by about half, about 20 minutes. Cool and refrigerate, covered, for
up to 2 weeks.
Notes, Options, Substitutions
Start to finish: 30 minutes
Makes 1 Â½ cups
Good for grilled shrimp. Use 2 pounds extra jumbo raw shrimp, peeled,
Heat the grill to medium-high.
Thread the shrimp onto bamboo skewers, about 6 to 7 shrimp per skewer. Use a pastry brush to lightly baste the shrimp with half of the barbecue sauce. Grill shrimp for 3 minutes per side, or until just pink and firm.