Hot'n Spicy Bbq'd Shrimpbbq list, fish and seafood, grilled 1/2 cup vegetable oil 1/2 cup chili sauce 1/2 cup catsup 1/3 cup lemon juice, freshly squeezed 1/4 cup Worcestershire sauce 2 tablespoons gravy master or kitchen bouquet 1 teaspoon soy sauce 1 teaspoon Tabasco sauce 2 tablespoons minced garlic 1 tablespoon dark brown sugar - packed 1 lemon cut in wedges 2 pounds large shrimp; (20 - 25 count) shelled and deveined bamboo skewers - soaked 30 minutes in water to cover teaspoon In a zip-lock plastic bag and pour marinade over; close bag and refrigerate for 24 hours, turning several times. Remove shrimp from marinade and drain. Thread on skewers with lemon wedges. Grill 4 to 5 inches from heat source for 3 to 5 minutes, turning and basting frequently, until shrimp are done. DO NOT OVERCOOK! Serve immediately with any remaining marinade. Makes 6 to 8 servings. Posted to the BBQ List by Carey Starzinger on Apr 16, 1996. |
