Hot'n spicy bbq'd shrimp

Yield: 6 Servings

Measure Ingredient
½ cup Vegetable oil
½ cup Chili sauce
½ cup Catsup
⅓ cup Frsh sqzed lemon juice
¼ 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 \N Lemon cut in wedges
2 pounds Lge shrimp (20 - 25 count)
\N \N Shelled and deveined
\N \N Bamboo skewers - soaked 30
\N \N Minutes in water to cover

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; broil/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 by Chuck Ozburn. MM:MK VMXV03A.

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