Buffalo Shrimp


  • 20 (16-20 count) each raw shrimp, peeled, tail-on
  • 5 dashes Cholula sauce or other hot pepper sauce
  • 1 cup favorite barbecue sauce


  1. Using 5 wooden skewers, place 4 shrimp on each skewer.
  2. Combine Cholula and barbecue sauce and pour over shrimp skewers.
  3. Marinate overnight.
  4. Grill.

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