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Grilled Shrimp with Honey-Ginger Barbecue Sauce
- 4 pounds jumbo (2125 per pound) or extra-large (2630 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined (See Cooks' Notes)
- 4 tablespoons vegetable oil
- 1 teaspoon salt
- 18 to 24 (12-inch) wooden skewers (depending on size of shrimp used), soaked in water for 30 minutes
Directions:View on Epicurious
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