| CREOLE BARBECUE SHRIMP |
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Prep time: 25 minutes Marinating time: 1-2 hours Cook time: 10 minutes Serves 42 tablespoons CRISCO SIMPLE MEASURES™ Canola Oil 1/2 cup chopped onion 3-4 cloves chopped garlic Dash of salt 3/4 cup ketchup 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 1 tablespoon Creole seasoning 2 tablespoons water 24 Jumbo shrimp, peeled and deveined, tails left on 1 lemon, cut into wedges In a medium saucepan, heat the Crisco Pure Canola Oil over medium heat. Add onion and garlic and a dash of salt; cook about 2 minutes. Add the ketchup, brown sugar, Worcestershire sauce, Creole seasoning and water. Stir well and bring to a simmer. Cook for about 5 minutes; cool to room temperature. Place shrimp in a large non-reactive bowl; pour 1/2 the cooled sauce over. Toss to coat; refrigerate 1 to 2 hours. Heat the grill. Grill the shrimp, about 5 minutes per side, until done. Place on a platter and pour the remaining heated sauce over; garnish with lemon wedges. |
