| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood, Appetizers | 1 | Servings | |
INGREDIENTS
| 1 | lb | Shrimp |
| 3 | tb | Oil |
| 2 | tb | Pickapepper sauce (tabasco |
| May be substituted | ||
| If necessary) | ||
| 2 | tb | Apricot preserves |
| 1 | tb | Honey |
| 1 | ts | Maple syrup |
| 1 | ts | Red pepper flakes |
| 1 | ts | Pepper, black, ground |
| 1/4 | ts | Basil |
| 1/4 | ts | Oregano |
| 1/4 | ts | Rosemary |
| 1 | ts | Garlic, minced |
| 3 | tb | Lemon juice |
INSTRUCTIONS
Date: Mon, 20 May 1996 07:41:16 -0700 From: cstarz@teleport.com (Carey Starzinger) Peel and devein shrimp. Stir together oil, Pickapeppa sauce, preserves, honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic. Stir in shrimp. Cover and chill at least 1 hour. Drain shrimp, reserve marinade. Thread shrimp on skewers and barbeque over medium heat. Shrimp are done when they turn white throughout. Try not to overcook as that makes them tough and chewy. Posted to MealMaster Recipes List, Digest #141
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