Yield: 6 servings
Cook Time: 8 minutes
120 ml rice wine vinegar
5 ml red pepper flakes
175 ml caramel sauce
175 ml French’s® Kansas City Classic BBQ Sauce
1.5 kg shrimp, raw, peeled, tail on, (18-24 count)
12 bamboo skewers
HYDRATE pepper flakes in vinegar. Combine with caramel and FRENCH’S® Kansas City Classic BBQ Sauce. Reserve 120 ml of this mix as glaze for shrimp. Keep at room temperature till needed.
SKEWER shrimp (5 per skewer) and very lightly coat with BBQ glaze.