raspberry grilled shrimp

or anything, really.

Growing up, our Friday night go-to was a local hole-in-the-wall called Chez Porky’s. Unfortunately, it closed years ago, but its infamy lives on; their raspberry chicken wings most especially.

The wings were great, but the raspberry sauce was the star of the show. I personally favored the raspberry grilled shrimp, which came on skewers, wrapped in bacon, with rice as an appetizer–it was as insane as it sounds.

I skipped bacon here, but with raspberries in season, I urge you to drizzle this sauce on anything and everything you can get your hands on this summer. I’ll be eating it on salmon next!

Ingredients:

Serves 2 as an entree, 4 as an appetizer

• 1 pound shrimp, peeled and deveined

  • Large pinch of salt

  • Fresh-cracked pepper

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp paprika

  • 1/4 tsp chipotle powder

  • 2 tbsp olive oil

• 1 cup raspberry preserves (recipe follows)

  • 1 pint of raspberries

  • 1 tablespoon of sugar

  • Squeeze of lemon juice

• 1 tbsp cornstarch

• 2 tbsp sugar

• 1/4 vinegar + 1 tbsp

• Salt and pepper to taste

Process:

• In a small pot, cook the raspberries, sugar, and lemon juice on medium-low until it starts to thicken.

• Mix the cornstarch and remaining sugar in a small bowl. Pour in the vinegar and mix until there are no clumps.

• Add the vinegar mixture to the raspberries and stir to combine. Season with salt and pepper to taste.

• Reduce the heat to low and let the sauce simmer for at least 45 minutes to an hour.

• While the sauce finishes, pat your shrimp dry and add them to a medium-sized bowl.

• Combine the shrimp with the olive oil and spices and set them aside.

• Heat your grill or cast-iron skillet until smoking. Grill the shrimp for 2-3 minutes on each side or until they’re pink and opaque.

• In a large bowl, toss the grilled shrimp with half the raspberry sauce until they’re evenly coated. Drizzle with the remaining sauce as desired.

Serve immediately. Guten appetit!