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Hot n Spicy BBQ d Shrimp

Anonymous Tue May 23 19:50:34 2006

1/2 cup vegetable oil

1/2 cup chili sauce

1/2 cup catsup

1/3 cup lemon juice, freshly squeezed

1/4 cup Worcestershire sauce

2 tablespoon gravy master or kitchen bouquet

1 teaspoon soy sauce

1 teaspoon Tabasco sauce

2 tablespoon minced garlic

1 tablespoon dark brown sugar - packed

1 lemon cut in wedges

2 pounds large shrimp -- (20 - 25 count)

shelled and deveined

bamboo skewers - soaked 30

minutes in water to cover

teaspoon

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 by Carey Starzinger on Apr

16, 1996.