1 1/2 cups apple cider vinegar
1/2 cup honey
1/2 cup ketchup
1 teaspoon sriracha
Fresh ground pepper
4 large garlic cloves, minced
2 tablespoons peeled ginger, minced
1 teaspoon salt
2 lb jumbo shrimp, peeled and deveined, tail on
12 (12-inch) wooden skewers, soaked in water for 30 minutes
4 tablespoons vegetable oil
DirectionsStir together vinegar, honey, ketchup, hot sauce, garlic and ginger in a saucepan and simmer, uncovered, stirring occasionally until thickened and reduced, 15–20 minutes. Season to taste with salt.
Pat shrimp dry and thread 6 shrimp onto each skewer, without leaving space between shrimp.
Prepare grill for direct-heat cooking over medium high heat.
Brush shrimp with vegetable oil and sprinkle evenly with salt and pepper.
Lightly oil grill rack. Grill shrimp, turning once, for a couple of minutes. Brush shrimp with sauce, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1–2 minutes more. Serve with reserved sauce. Garnish with sesame seeds and cilantro.