Sticky Louisiana Barbecued Shrimp |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From a Reynolds Foil cookbook. USES: 1 sheet Reynolds Wrap Release Non-Stick Foil Ingredients:
3/4 cup worcestershire sauce |
1/4 cup tomato base barbecue sauce, plus |
2 tablespoons tomato base barbecue sauce |
1 tablespoon minced onion |
2 garlic cloves, minced |
2 teaspoons cracked black pepper |
1 teaspoon salt |
1/4 teaspoon hot pepper sauce (to taste) |
1 1/2 lbs large raw shrimp, peeled and deveined |
2 tablespoons water |
3 tablespoons butter, cut in chunks |
2 tablespoons fresh lemon juice |
rice or grilled garlic toast |
Directions:
1. 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.
2. PREHEAT grill to high. Make drainage holes in sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside.
3. 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.
4. 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.
5. 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.
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