Hot'n Spicy BBQ'd Shrimp

Recipe Ingredients

1/2 cup	118ml	Vegetable oil
1/2 cup	118ml	Chili sauce
1/2 cup	118ml	Catsup
1/3 cup	78ml	Lemon juice, freshly squeezed
1/4 cup	59ml	Worcestershire sauce
2 tablespoons	30ml	Gravy master or kitchen bouquet
1 teaspoon	5ml	Soy sauce
1 teaspoon	5ml	Tabasco sauce
2 tablespoons	30ml	Minced garlic
1 tablespoon	15ml	Dark brown sugar - packed
1		Lemon cut in wedges
2 lbs	908g / 32oz	Large shrimp - (20 - 25 count)
		Shelled and deveined
		Bamboo skewers - soaked 30
		Minutes in water to cover
teaspoon	0ml

Recipe Instructions

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.

Source:
Kent Wible

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