Name: Hot'n Spicy Shrimp
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 Mstr or Ktchn 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

The man who studies theology, and especially he who studies dogmatics, might watch carefully whether he increasingly does not think in the third rather than the second person. You know what I mean by that. This transition from one to the other level of thought, from a personal relationship with God to a merely technical reference, usually is exactly synchronized with the moment that I no longer can read the word of Holy Scripture as a word to me, but only as the object of exegetical endeavors. This is the first step toward the worst and most widespread ministers’ disease. For the minister frequently can hardly expound a text as a letter which has been written to him, but he reads the text under the impulse of the question, How would it be used in a sermon?

Helmut Thielicke

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Seafood, Bar-b-q, Sauces	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 Mstr or Ktchn 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

Combine all  ingredients except  shrimp in  a bowl and mix well; put shrimp
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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