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HOT'N SPICY SHRIMP




List of Ingredients



• 1/2 CUP VEGETABLE OIL
  
• 1/2 CUP CHILI SAUCE
  
• 1/2 CUP KETCHUP
  
• 1/3 CUP FRESHLY SQUEEZED LEMON JUICE
  
• 1/4 CUP WORCESTERSHIRE SAUCE
  
• 2 TABLESPOONS GRAVY MASTER OR KITCHEN BOUQUET
  
• 1 TEASPOON SOY SAUCE
  
• 2 TABLESPOONS MINCED GARLIC
  
• 1 TABLESPOON BROWN SUGAR - PACKED
  
• 1 LEMON CUT INTO WEDGES
  
• 2 LBS. LARGE SHRIMP (20-25 COUNT) SHELLED AND DEVEINED
  
• BAMBOO SKEWERS SOAKED 30 MINUTES IN WATER TO COVER
  






Instructions



1. 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.
   
   
2. REMOVE SHRIMP FROM MARINADE AND DRAIN; THREAD ON SKEWERS WITH LEMON WEDGES.
   
   
3. BROIL OR GRILL 4 TO 5 INCHES FROM HEAT SOURCE FOR 3 TO 5 MINUTES, TURNING AND BASTING FREQUENTLY UNTIL SHRIMPS ARE DONE.
   
   
4. DO NOT OVERCOOK!!! SERVE IMMEDIATELY WITH ANY REMAINING MARINADE.
   
   
5. MAKES 6 TO 8 SERVINGS.
   
   



RECIPE CONTINUES

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