| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
Chili sauce |
| 1/2 |
c |
Catsup |
| 1/3 |
c |
Frsh sqzed lemon juice |
| 1/4 |
c |
Worcestershire sauce |
| 2 |
tb |
Gravy Master or Kitchen Bouquet |
| 1 |
ts |
Soy sauce |
| 1 |
ts |
Tabasco sauce |
| 2 |
tb |
Minced garlic |
| 1 |
tb |
Dark brown sugar – packed |
| 1 |
|
Lemon cut in wedges |
| 2 |
lb |
Lge shrimp (20 – 25 count) |
|
|
Shelled and deveined |
|
|
Bamboo skewers – soaked 30 |
|
|
Minutes in water to cover |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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