Lemon-herb barbecued shrimp
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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