| 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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