Hot'n spicy shrimp
6 Servings
Ingredients
| Quantity | 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 Mstr or Ktchn 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 | Lge shrimp (20 - 25 count) |
| Shelled and deveined | ||
| Bamboo skewers - soaked 30 | ||
| Minutes in water to cover | ||
Directions
Combine all ingredients except shrimp in a bowl and mix well; put shrimp 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.