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Old 02-21-2012, 07:31 PM
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Default Barbecued Shrimp

Barbecued Shrimp
8 pounds large shrimp, unpeeled
1/2 pound butter
1 cup olive oil
8 ounces chili sauce
3 tablespoons teriyaki sauce
2 lemons, sliced
4 cloves garlic
3 tablespoons lemon juice
1 small onion, diced
1 tablespoon parsley, chopped
2 teaspoons paprika
2 teaspoons oregano
2 teaspoons red pepper
1 teaspoon Tabasco sauce
3 tablespoons liquid smoke
1 tablespoon brown sugar
3 tablespoons dry sherry
Salt to taste
Wash shrimp, spread out in a shallow pan. Combine ingredients in a sauce pan, simmer over low heat until everything is blended and vegetables are soft, and pour over shrimp. Refrigerate, baste and turn shrimp every 30 minutes over a period of a few hours. Bake at 300 degrees or panbroil for 30 minutes, and turn shrimp over every 10 minutes. Serve in a soup or pasta bowl with plenty of French bread to dip into the sauce.


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