In a bowl whisk together BBQ sauce, caramel, vinegar, fish sauce, and crushed red pepper until well blended. Hold at room temp until needed.
Skewer 3 shrimp on each skewer. Hold refrigerated for service.
Service
Set grill to medium high. For each serving, lightly coat two skewers of shrimp with BBQ glaze. Grill on each side, basting with glaze, until an internal temperature of 145°F is reached.
Serve 2 skewers hot alongside extra sauce to dip.
Chef's Tip!
This sauce is wonderful on grilled salmon and other full flavored seafood as well as pork and chicken.
