Cook all the ingredients together until garlic and parsley are done.
Drop in shrimp until done.
It makes a wonderful gravy. Throw the shrimp away and eat the gravy with French bread.
(Only kidding!
Keep the shrimp.)
The gravy is wonderful.
Easy easy!
In a nonstick skillet coated with cooking spray, saute onion and green pepper for 3-4 minutes or until crisp-tender.
Combine barbecue sauce, honey, basil, garlic powder and pepper and pour over vegetables.
Bring to a boil over medium-high heat, stirring constantly.
Add shrimp, cook and stir for 3-5 minutes or until shrimp turn pink.
Serve with rice.
In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.
Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.
alt and egg white. Add shrimp and mix to combine. Let
For Barbecue Butter -- Soften butter at room
Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts.
Place shrimp in a large bowl and pour sauce over shrimp.
Cover and chill 2 hours.
Spread shrimp out in a shallow, foil-lined broiler pan.
Bake, uncovered, at 400 degrees for 20 minutes. Turn once.
et aside. Sprinkle the shrimp with 1 tablespoon seasoning and
In a bowl, add 1/2 jar of barbecue sauce to 1 pound of shrimp. Fry bacon.
Set aside.
Drain grease from pan.
Place shrimp and remaining sauce in hot frying pan.
Cover and cook for 6 minutes. Remove lid.
Add bacon and cheese.
Cover and cook 1 1/2 minutes. Serve hot.
Thread shrimp on metal skewers.
Place skewers on grill over medium hot coals.
Grill 2 minutes on each side or until shrimp turn pink, brushing generously with barbecue sauce.
ender.
Add shrimp; cook and stir until shrimp is cooked through
Wrap gas grill grate in tin foil to prevent sauce and shrimp from falling through.
Turn on both sides to high setting.
Mix barbecue sauce and Tabasco.
Stir until fully mixed.
Add shrimp; mix so all shrimp are covered in sauce.
Pour whole contents on foil on red hot grill.
Cook until shrimp curl up tight and start to brown and dry.
Place on plate and add just a touch more sauce to moisten.
Enjoy some good Louisiana eatin as you chaw down.
Arrange shrimp in a single layer in
Cut bacon into thirds.
Wrap each shrimp with bacon.
Place all in baking pan.
Cover with barbecue sauce.
Cook at 475\u00b0 for 5 minutes.
Turn shrimp over (use more barbecue sauce if wanted). Cook for 5 minutes more.
May need to turn broiler on to finish cooking bacon.
Toss shrimp with seasoning to coat. Thread 5 shrimp each on 4 metal skewers (soak wooden skewers for at least 30 minutes) Place skewered shrimp in a glass dish.
Mix the remaining ingredients and pour half the marinade over the shrimp.
Marinate for 15 minutes.
Heat grill to medium-high, cook shrimp for 2 to 3 minutes a side, basting with reserved sauce. Cook the shrimp until opaque; be careful not to overcook.
Place bacon and shrimp onto round toothpicks shish-ka-bob style (2 shrimp and 1/4 slice of bacon on each toothpick).
Place about 1/2 of the shrimp on microwavable plate covered with paper towel.
Microwave 3 minutes on High.
Turn plate 1/2 turn and microwave 3 minutes on High.
In a 9 x 13-inch baking dish, place lemon, salt, rosemary, oregano and red pepper.
Put shrimp over this and sprinkle lightly with salt and heavy with pepper.
In a saucepan over medium heat, melt butter and shortening.
Add barbecue spice and garlic.
Pour over shrimp and bake in a 400\u00b0 oven for 20 to 30 minutes, depending on size of shrimp.
Serve with French bread.
Bread dipped in juice is great.
Serve with green salad.
Clean shrimp.
Cut bacon into thirds.
Individually wrap shrimp with bacon and put on skewer, leaving enough room between each for heat to cook all sides.
Cook on grill, basting them with the barbecue sauce until bacon is slightly crisp and shrimp are done. Serve as an appetizer with steak dinner.
Mix sauce, seasoning and pepper, dash of hot sauce, thyme and oil in a bowl until well blended.
Add shrimp, turning to coat with marinade.
Cover and refrigerate for at least 4 hours.
Lift shrimp from marinade and place on skewers.
Place on greased grill 6-inches above solid bed of low glowing coals or place on a rimmed baking sheet and broil 6-inches from heat.
Cook, basting frequently and turn once, until shrimp turns pink, approximately 4 minutes per side.
Makes 5 dozen.
To make marinade, combine all ingredients except shrimp. Marinate the shrimp for 1/2 to 3 hours.
Broil or barbecue for 3 minutes each side.
Garnish with parsley and lemon.
Melt butter in saucepan; add green onion and garlic.
Saute. Add shrimp, salt, pepper, Cajun seasoning and red pepper.
Squeeze lemon over shrimp.
Add barbecue sauce.
Saute 4 to 6 minutes. Don't overcook!