Ingredients

Glaze

• 1 1/2 cups apple cider vinegar
• 1/2 cup local honey
• 1/2 cup ketchup
• 1 1/2 tablespoons hot sauce (e.g., Tabasco)
• 4 large garlic cloves, minced
• 2 Tablespoons minced peeled ginger
• 1 teaspoon salt

Shrimp

• 1 1/2 lbs 16-20 count shrimp, peeled and deveined
• 1/2 lime, zested and juiced (reserved separately)
• 1 Tablespoon neutral oil
• 1 teaspoon salt
• 1/2 teaspoon finely ground black pepper

Instructions

In a 3-quart heavy saucepan, stir together apple cider vinegar, local honey, ketchup, hot sauce, minced peeled ginger, garlic cloves, and salt. Bring to a simmer on a Wolf Burner, uncovered, stirring occasionally. Maintain a low simmer, reducing heat as necessary, and cook for 30-45 minutes, or until thickened and reduced to about 1 1/4 cups. Stir more frequently toward the end of cooking to prevent sticking. Set aside.

While the glaze is cooking, preheat a grill pan, grill, or char grill over medium-high heat.

Zest your lime. Prepare the shrimp for grilling by removing the tails (if desired), and combine with lime juice, oil, salt, and pepper. Grill the shrimp for about 90 seconds on each side until just cooked through. Toss or brush with the glaze, top with lime zest, and serve with the remaining glaze on the side.