- 20 (16-20 count) each raw shrimp, peeled, tail-on
- 5 dashes Cholula sauce or other hot pepper sauce
- 1 cup favorite barbecue sauce
- Using 5 wooden skewers, place 4 shrimp on each skewer.
- Combine Cholula and barbecue sauce and pour over shrimp skewers.
- Marinate overnight.
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