- 4
Ingredients
- 1 cup tomato sauce
- 1/2 cup Worcestershire sauce
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/4 cup fish stock or water
- 4 Tbsp. minced garlic , about 8 cloves
- 1 Tbsp. white vinegar
- 1 tsp. olive oil
- 3 Tbsp. light brown sugar
- 1 Tbsp. chili powder
- 2 tsp. dry mustard powder
- 1 bay leaf
- 1 pound medium shrimp , peeled and deveined
- 12 metal or wood skewers
Preparation
Step 1
Directions
Combine all ingredients, except shrimp and skewers, in a medium saucepan and bring the mixture to a boil for 5 minutes, stirring frequently. Cool to room temperature. Put the shrimp in a container and pour the sauce over them. Cover and refrigerate for 3 1/2 hours or up to overnight, turning shrimp once halfway through. When ready to cook, drain the shrimp, reserving sauce. Return sauce to a small pot and heat until boiling. Remove from the heat; cool to room temperature. Place 3 or 4 shrimp on each skewer.
Heat a charcoal grill or grill pan over medium heat. Cook the skewered shrimp about 2 minutes per side, or until the shrimp are pink and firm to the touch. Serve hot with reserved sauce for dipping.
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