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    Beamicued Shrimp

    Rick Szekeley


    List of Ingredients


    • 2 pounds jumbo shrimp (16-20 count)
    • 1 cup olive oil
    • 1/2 cup straight bourbon whiskey
    • 1 teaspoon salt
    • 2 cloves garlic, chopped
    • 1 tablespoon horseradish
    • 1 tablespoon Bavarian-style mustard
    • 1/3 cup chili sauce
    • 2 tablespoons Worcestershire sauce
    • 1/2 teaspoon hot pepper sauce
    • 1 tablespoon dried basil
    • olive oil for brushing on the grill


    Instructions


    1. Shell and devein shrimp, leaving tails on. Combine remaining ingredients for marinade in bowl. Remove and reserve about 1/2 cup for basting, and about 1/3 cup for use as dipping sauce.

    2. Pour remaiming marinade into 13x9" glass baking dish. Add shrimp; turning to coat. Refrigerate 3-6 hours.
    3. Thread shrimp onto skewers. If using gas grill, preheat 10 min., then brush olive oil on grill to prevent sticking. Once coals are very hot, grill shrimp 3 minutes per side, basting frequently with reserved marinade (bulb baster works well) and allowing to flame. Flaming sears the marinade and forms a crust. Pass with reserved dipping sauce as desired.
    4. Servings: 6


    Final Comments


    Notes: Scallops may be used.

 

 

 


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