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Hot'n Spicy BBQ'd Shrimp

none

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 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 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 List by Carey Starzinger on Apr 16, 1996. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00


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