1/3 cup freshly squeezed lemon juice
1/3 cup freshly squeezed orange juice
1/3 cup chili sauce (ketchup-type)
1 clove garlic, minced
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 cup honey
1/4 cup vegetable oil
1/4 teaspoon paprika
salt and freshly ground black pepper, to taste
1 1/2 pound large shrimp, peeled and deveined
Combine all ingredients except shrimp in a blender and blend thoroughly. Pour over shrimp in a bowl and marinade in the refrigerator for 1 hour, stirring once or twice.
Prepare the barbecue. When coals are ready, cover the grill with heavy-duty aluminum foil (puncture it with plenty of holes for ventilation) and position it 4 inches above the coals.
Spread shrimp evenly on foil-covered rack. Cook 1 minute, brush with barbecue sauce, and turn. Brush again with more sauce. Shrimp cook quickly and should be ready within 5 minutes.
Recipe Source: Jane Butel's "Finger Lickin', Rib Stickin', Great Tastin', Hot and Spicy Barbecue"
marymc
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reviews & comments
July 27, 2008
Easy recipe to whip together in no time. I didn't have any dry mustard and didn't substitute. Also reduced oil and honey and added tobasco. Results were yummy yummy!! Lots of room for flexibility with this lemon-orange juice base.
May 24, 2008
Followed recipe exactly and these were great! I did put them on skewers, though, for ease on the grill. The marinade was a bit sweet, so I might cut the honey a little and maybe add a dash of Tobasco. But even without the changes, you're guaranteed a good turnout.