We’re still months away from the 2016 Epcot Food and Wine Festival but it’s always fun to look back at favorite dishes from the past years!

We loved these Shrimp on the Barbie with Pepper Berry Citrus Glaze way back in 2012 and we’ve had a few reader requests for the recipe too!

Now it might be a wee bit cold in your neck of the woods for grilling outside but you can use a grill pan on the stove for this recipe and it’ll be just as delicious! Plus, the pepperberry sauce is delightfully spicy so it’s the perfect dish to whip up on a cold winter day!

We love exotic-sounding dishes that are actually really easy cook, and this Shrimp on the Barbie recipe is right up our alley! The shrimp would make a great, quick appetizer for a dinner party or a spicy side dish with pasta or steak.

Let’s get cooking and throw a few shrimp on the barbie!

Shrimp on the Barbie with Pepper Berry Citrus Glaze

Ingredients:

Australian Spice Seasoning:
3/4 teaspoon ground native pepperberry* or 1/2 tablespoon ground peppercorn
1 teaspoon coarse salt
1 tablespoon chili powder
1/2 teaspoon dried oregano

Citrus-Pepperberry Glaze:
2 cups orange juice
1/4 teaspoon red pepper flakes
1/4 cup honey
1/4 cup sweet Thai chili sauce
1/2 teaspoon Australian Spice Seasoning
1 tablespoon cornstarch
1 tablespoon water

Shrimp:
24 extra large shrimp (26/30 count), peeled and deveined
4 wooden skewers
1 tablespoon coarse salt

Instructions:

For Australian Spice Seasoning:
Mix all ingredients and store in a cool, dry place.

For Citrus-Pepperberry Glaze:
1. Simmer orange juice and red pepper flakes in medium saucepan over medium heat for 30 minutes or until reduced by half.

2. Add honey, sweet Thai chili, and Australian Spice Seasoning.

3. Mix together cornstarch and water; stir into glaze for about 5 minutes. Remove from heat and set aside to cool.

For Shrimp:
1. Preheat gas grill to medium heat.

2. Skewer 6 shrimp on each of four skewers.

3. Season both sides of shrimp with Australian Spice Seasoning.

4. Place shimp on grill and cook 6 to 7 minutes or until desired doneness, turning to grill both sides.

5. Place on serving plates and drizzle with citrus glaze. Serve remaining glaze for dipping.

*Cook’s Notes: Pepperberries from Australia are used as a substitute for regular pepper — hot with a crunchy seed cluster at the center. The berries have a sweet taste at the beginning, followed by short-lasting intense heat. Pepperberries may be purchased online and ground using a pepper grinder.

Recipe Courtesy the Epcot International Food and Wine Cookbook, 2012
We can’t wait for more Food and Wine info to be released! Be sure to join our DFB Newsletter for Epcot Food and Wine Festival details!

Start Your Planning NOW!

News! The DFB Guide to the 2016 Epcot Food & Wine Festival e-Book is now available for pre-order!

This 250+-page guide to the Festival offers insider tips and advice as well as all of the details you need to know to plan your best Festival visit ever.

Your purchase includes several bonus items as well — including a full daily schedule of events at the Festival and a printable World Showcase Booth Menu Checklist to carry with you as you Eat around the World!

Order your 2016 edition today and we’ll immediately send you the 2015 edition for FREE to get started on planning right away! Don’t miss a moment of the fun!

Use code Chefs at check-out for a $3 discount!

Be sure to check our main Epcot Food and Wine Festival Page frequently for updates, and also check out Epcot Food and Wine Festival 101 for even more information about the festival!

Happy cooking!

Will you be trying these Shrimp on the Barbie? Leave us a comment and let us know how the recipe turns out!