Grilled shrimp in barbecue sauce

Ingredients:

Shrimps

• 900 g large shrimp (about 36 pieces), peeled and deveined, at room temperature
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp. l. olive oil

Barbecue sauce

• 3 shallots, finely chopped
• Olive oil to brush the onions
• 2 tbsp. of any ketchup (preferably hot)
• 1 cup brown sugar
• Special equipment: 12 metal or wooden skewers (soak in water for 30 minutes)

Preparation:

1. Preheat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers, spacing them apart. In a small bowl, combine the lemon juice and olive oil. Brush the shrimp with oil on both sides and let them cook for 1 minute.
2. Transfer some barbecue sauce to a bowl to coat the shrimp; reserve the remaining sauce in a separate bowl for serving.
3. Shrimps:
   
   Shrimp cooks very quickly, so be careful not to overcook them. To ensure even cooking, the shrimp should be at room temperature. Grill the shrimp until they begin to turn slightly white. Flip the skewers and immediately begin brushing them with barbecue sauce.
4. Cook until the shrimp are almost completely opaque, a few more minutes. Transfer to a plate and cover loosely with foil to finish cooking. Serve with the remaining sauce.
   
   Barbecue sauce:
   
   In a small saucepan, combine the shallots and enough oil to just coat. Sprinkle with a pinch of salt and pepper generously. Cook over medium heat until the onions are translucent, about 5 minutes. Add the ketchup and cook for a few more minutes. Add the brown sugar and cook until dissolved. Cover and simmer the sauce over low heat for 15 minutes. Taste again and adjust the salt if needed. Use it everywhere!