2 pounds large shrimp (35 to 40) -- peeled and deveined
Extra virgin olive oil
1/2 teaspoon kosher salt
1/4 freshly ground black pepper
In a large bowl, whisk the ketchup, pineapple juice, white wine, brown sugar, vinegar, soy sauce and chili-garlic sauce until the sugar dissolves. Add the shrimp and submerge them in the liquid. Marinate the shrimp in the refrigerator for 30 to 60 minutes.
Remove the shrimp from the marinade, reserving the marinade. Pat the shrimp dry with paper towels and refrigerate them until you are ready to grill.
Meanwhile, pour the marinade into a medium saucepan. Bring the mixture to a boil over medium-high heat, lower the heat to a simmer, and cook the mixture until about 1 cup of the liquid remains. Allow it to cool at room temperature.
Prepare a grill for high heat grilling. Lightly coat the shrimp with oil and season them with salt and pepper. Grill over high heat until the shrimp are barely firm and just opaque in the center, 3 to 5 minutes, turning once. Transfer to a platter. Pour the cooked marinade into a small bowl and serve as a dipping sauce for the warm shrimp.