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1
Use a pair of kitchen shears or scissors to cut the backs of the shrimp and remove the vein.
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2
Set aside.
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3
Combine the remaining ingredients except the barbecue sauce in a medium nonreactive bowl and stir well to combine.
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4
Add the shrimp and toss to coat evenly.
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5
Cover and refrigerate for at least 20 minutes, and up to 1 hour before proceeding.
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6
Preheat a grill or grill pan to medium-high heat and spray with nonstick cooking spray.
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7
Once the grill is hot, remove the shrimp from the marinade and place on the grill.
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8
Cook for 4 to 5 minutes, then turn and brush generously with the barbecue sauce.
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9
Continue to cook on the second side for another 4 or 5 minutes, or until just cooked through, and brush with more sauce, on the other side, just before serving.
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10
Heat a 1-quart saucepan over medium heat.
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11
Add the vegetable oil to the pan and, once it's hot, add the onions and garlic to the pan.
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12
Cook the onions and garlic, stirring often, until softened, 3 to 4 minutes.
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13
Add the vinegar to the pan and cook for 2 minutes.
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14
Place the remainder of the ingredients in the saucepan and bring to a simmer.
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15
Cook the sauce for 20 minutes, or until thick enough to coat the back of a spoon, and remove from the heat.
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16
Cool, then transfer to a nonreactive container and refrigerate until ready to use.
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17
The sauce may be used warm or at room temperature and will keep, refrigerated, for up to 2 weeks.
