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BARBEQUE SHRIMP
Olive oil
1/4 cup diced onion
1 Tbsp. brown sugar
1 Tbsp. dry mustard
1/4 tsp. garlic powder
1 Tbsp. white vinegar
1/2 cup reduced-calorie catsup
1 Tbsp. fresh rosemary, chopped
24 unpeeled jumbo fresh shrimp
4 wooden or steel skewers
1 lemon, cut into wedges
Coat a nonstick skillet with olive oil; place over medium-high heat until hot.
Add onion to skillet, and sauté until tender; remove from heat. Add brown sugar, dry mustard, garlic powder, vinegar, catsup, hot sauce, and rosemary; stir until well blended. Let stand 2 to 3 hours.
Peel and devein shrimp; place in a shallow dish. Pour marinade over shrimp, turning to coat both sides. Cover and chill 1 hour.
Soak wooden skewers in water at least 30 minutes. Thread tail and neck of six shrimp onto each skewer so that shrimp will lie flat. Grill kabobs over medium-hot coals 3 to 4 minutes on each side or until shrimp turn pink. Squeeze lemon over shrimp, and serve immediately.
Makes 4 servings.
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