Recipe(tried): Rummy Barbecued Shrimp; Barbecued Spicy Shrimp

Welcome to The Recipe Link. Here are two we have enjoyed. The first was from an Austin, Tx newspaper and the Barbecued Spicy Shrimp was clipped from a magazine several years ago. Shrimp sizes have changed, so I used larger than medium.

Rummy Barbecued Shrimp

A dozen wood skewers
2 pounds large shrimp
1/3 cup dark rum
1/2 cup molasses
1/4 cup lime juice
2 tablespoons oil
3 garlic cloves
1 tablespoon soy sauce
1 teaspoon to 1 tablespoon hot pepper sauce, to taste

Soak skewers in water to retard burning. Devein and clean shrimp; thread 4-6 shrimp on each skewer, place in shallow glass dish. Put all other ingredients in blender; puree at top speed 1 minute. Pour over shrimp; refrigerate 1 hour. Just before grilling, remove shrimp to plate, pour marinade into pan, boil down for 5-10 minutes to thicken.

Grill skewered shrimp 3/4 inch above hot charcoal or gas flame about 3 minutes on first side, 2 minutes on second side, until they are pink and opaque. Be careful not to overcook. Brush on more sauce as they cook, or serve warm for dipping. Serves 4 at 455 calories and 11 grams fat each.

Barbecued Spicy Shrimp

2 pounds raw medium shrimp
1 cup olive oil
1/4 cup chili sauce
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon bottled red pepper sauce
2 garlic cloves, mashed
3 tablespoons lemon juice

Shell and devein shrimp but leave tail shell attached. In a bowl mix shrimp with remaining ingredients until well blended and marinate at room temperature one hour. Spear shrimp on skewers; grill 8 inches above gray coals 5 minutes per side. Makes 4 servings.