A flavorful glaze that’s both sweet and spicy, adding a nice finishing sauce to grilled shrimp. Serve piled high in a big bowl for an easy party appetizer. The glaze is also good brushed on grilled chicken or pork.
1 1/2 cups pomegranate juice
Zest and juice of 1 lemon
Zest and juice of 1 orange
1/2 cup white wine
1/4 cup sugar
1/2 cinnamon stick
1-inch piece of ginger, peeled and cut into 2 pieces
1/2 teaspoon crushed red pepper flakes, or to taste
1/2 teaspoon ground cardamom, optional
1 pound extra large shrimp, washed, peeled, and deveined (with tails on)
1-2 tablespoons canola or vegetable oil
Kosher salt, to taste
Freshly ground black pepper
- In a medium saucepan, add all of glaze ingredients and bring to a boil. Reduce heat to low and simmer until sauce reduces and forms a thick syrup, 45 minutes to 1 hour. Remove cinnamon stick and ginger and set aside.
- Preheat grill to medium-high heat.
- Place shrimp in a bowl and drizzle with enough oil to lightly coat. Season with salt and pepper and toss to coat shrimp evenly with oil. Cook until shrimp start to turn pink and light grill marks form on bottom, 1-2 minutes. Turn shrimp and brush tops of grilled shrimp with glaze. Continue to cook for another 1-2 minutes. Turn shrimp, and brush other side with glaze. Remove from heat and serve.