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Louisiana BBQ Shrimp




Source of Recipe


carol and bill jamison


List of Ingredients




1/2 cup Worcestershire sauce
3 tablespoons tomato-based barbecue sauce
1 tablespoon minced onion
2 garlic cloves, minced
1 tablespoon freshly cracked pepper
1 teaspoon table salt
1/4 teaspoon Tabasco sauce, or more to taste

1 1/2 pounds medium-large to large shrimp, peeled and tails removed, and if you wish, deveined (about 45 total)
3 tablespoons butter, preferably unsalted, in several chunks
2 tablespoons fresh lemon juice
Vegetable oil spray







Recipe



1. Combine the marinade ingredients in a large bowl. Stir in the shrimp and let them soak in the mixture for 30 minutes at room temperature, stirring occasionally.

2. Fire up the grill, bringing the heat to high (1 to 2 seconds with hand test).

3. Drain the marinade from the shrimp and pour it into a medium saucepan. Bring the marinade to a boil and boil vigorously for several minutes. Add the butter, stirring until it melts completely. Remove from the heat and stir in the lemon juice. Reserve as a sauce.

4. Arrange a sheet of nonstick grill foil, large enough to hold the shrimp in one layer, over the grill's cooking grate. If you don't have this type of foil, use a sheet of regular foil and poke holes in it every few inches with a skewer. Spray the side you'll place the shrimp on with vegetable oil spray.

5. Place the shrimp on the foil in one layer. Grill shrimp for 2 to 3 minutes, baste quickly with sauce, then turn and grill for 2 to 3 minutes more on the second side. The shrimp are done when they are opaque, with a few lightly browned edges.