Shrimp Cabrillo
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
8 skewers
- Serves:
- 4
ingredients
- 24 extra-large raw shrimp, peeled and deveined
- 1⁄2 lb bacon, cut in 1 inch pieces
- 2 bell peppers, cut in 1 inch chunks
- 8 large mushroom caps, stems removed
- 3 tablespoons oil
- 2 tablespoons butter, melted
- 8 skewers
-
Sauce Ingredients
- 1⁄2 cup butter
- 1 teaspoon dry English-style mustard
- 12 ounces catsup
- 1 lemon, juice of
- 1⁄2 teaspoon Worcestershire sauce
- 6 drops Tabasco sauce (to taste)
directions
- Prepare barbecue.
- Assemble shrimp/bacon/pepper/mushroom on each skewer.
- Repeat using 3 shrimp per skewer.
- Baste lightly with oil and cook for 5-8 minutes or until shrimp turns pink.
- Remove to warm serving platter and baste with butter to keep moist.
- Spoon Cabrillo Sauce on top and serve.
-
Sauce Directions:
- Melt butter in large skillet but do not brown.
- Add mustard and cook 3-4 minutes over low heat.
- Add remaining ingredients and bring to a boil, stirring occasionally.
- Simmer over low heat for 20 minutes to combine flavors.
- Refrigerate unused portion for another time.
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RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!