Lemon-herb barbecued shrimp

Yield: 1 Servings

Measure Ingredient
1½ cup Ketchup
½ cup White vinegar
¼ small Lemon, seeded and finely minced, including rind
1 tablespoon Gravy Master or Kitchen Bouquet
1 teaspoon Sugar
1 teaspoon Ground coriander
½ teaspoon Ground cumin seed
¼ teaspoon Ground ginger
⅛ teaspoon Paprika
Cayenne pepper to taste
2 pounds Large shrimp (20-25 count); shelled and deveined
Bamboo skewers - soaked in Water for 30 minutes

This can be made to serve 4 as a main dish, over rice. It can also be served as an appetizer for 8-12. As an appetizer, string 2 shrimp per skewer and serve.

1. Combine all ingredients except shrimp in a small saucepan; simmer for 15 minutes, stirring frequently.

2. Thread shrimp, interlapping, on skewers; grill 4 to 6 inches from hot glowing coals for 4-5 minutes, turning and brushing frequently with lemon mixture.

3. Try not to overcook the shrimp or else they may get tough.

Posted to The Gourmet Connection Recipe Page Newsletter 20 Apr 97

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