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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.