Sticky Barbecued Shrimp
3/4 cup Worcestershire sauce
1/4 cup plus 2 tablespoons tomato based barbecue sauce
1 tablespoon minced onion
2 garlic cloves, minced
2 teaspoons cracked black pepper
1 teaspoon kosher or sea salt
1/4 teaspoon hot pepper sauce, to taste
1 1/2 pounds large raw shrimp, peeled and deveined
2 tablespoons water
3 tablespoons butter, cut into chunks
2 tablespoons fresh lemon juice
rice or grilled garlic toast
Combine Worcestershire sauce, barbecue sauce, onion, garlic, pepper, salt and hot pepper sauce in a large bowl. Add shrimp; marinate in refrigerator at least 30 minutes, stirring occasionally.
Preheat grill to high. Make drainage holes in sheet of heavy-duty aluminum foil with a large grilling fork; set aside.
Drain marinade from shrimp into a medium saucepan. Rinse the bowl with the water and add to pan.
Bring marinade to a boil and boil vigorously for 2 to 3 minutes. Add butter, stirring until melted.
Remove from heat and stir in lemon juice. Reserve half of marinade for serving.
Place foil sheet with holes on grill rack with non-stick (dull) side towards food; immediately place shrimp in a single layer on foil. Brush with marinade.
Grill 2 to 3 minutes; turn with tongs. Brush with marinade. Continue grilling 2 to 3 minutes or until shrimp are firm with a few lightly browned edges.
Serve hot with additional sauce and rice or grilled garlic toast.
Yield: 4 servings
Grilled Fish and Seafood Recipes