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1/2 cup Vegetable Oil
1/2 cup Chili Sauce
1/2 cup Catsup
1/3 cup Lemon Juice
1/4 cup Worcestershire Sauce
2 tbs. Gravy
1 tsp. Soy Sauce
1 tsp. Tabasco Sauce
2 tbs. Garlic
1 tbs. Brown Sugar
1 whole Lemon
4 1/4 lb. Shrimp
bamboo skewers - soaked 30
minutes water cover
In a zip-lock plastic bag and pour marinade over; close bag and refrigerate for 24 hours, turning several times. Remove shrimp from marinade and drain. Thread on skewers with lemon wedges. Grill 4 to 5 inches from heat source for 3 to 5 minutes, turning and basting frequently, until shrimp are done. DO NOT OVERCOOK! Serve immediately with any remaining marinade. Makes 6 to 8 servings.
1/2 cup Chili Sauce
1/2 cup Catsup
1/3 cup Lemon Juice
1/4 cup Worcestershire Sauce
2 tbs. Gravy
1 tsp. Soy Sauce
1 tsp. Tabasco Sauce
2 tbs. Garlic
1 tbs. Brown Sugar
1 whole Lemon
4 1/4 lb. Shrimp
bamboo skewers - soaked 30
minutes water cover
In a zip-lock plastic bag and pour marinade over; close bag and refrigerate for 24 hours, turning several times. Remove shrimp from marinade and drain. Thread on skewers with lemon wedges. Grill 4 to 5 inches from heat source for 3 to 5 minutes, turning and basting frequently, until shrimp are done. DO NOT OVERCOOK! Serve immediately with any remaining marinade. Makes 6 to 8 servings.
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