Grilled Buffalo Shrimp

Out of the Cleveland Plain Dealer. One of Cleveland Cavaliers' Donyell Marshall's favorite recipes. Originally called for broiling but everything is better grilled! I add more hot sauce than is called for and it still isn't too spicy.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 2  lbs  large raw shrimp, devined and peeled with tails on
• 4  tablespoons dark brown sugar
• 4  tablespoons onions, chopped
• 6  tablespoons apple cider vinegar
• 4  tablespoons water
• 4  tablespoons ketchup
• 2  tablespoons Worcestershire sauce
• 4 -6  tablespoons  hot sauce
• 1⁄2 teaspoon black pepper
• 2  garlic cloves, chopped

Directions

1. Place shrimp in resealable plastic bag and refrigerate.
2. Combine next nine ingredients in blender. Blend until smooth.
3. Cook mixture over medium-low heat for 10 minutes. Allow to cool.
4. Pour into the resealable bag with shrimp and allow to marinate in refrigerator for at least 30 minutes turning shrimp occasionally.
5. Remove shrimp from marinade and reserve the marinade.
6. Coat grill topper or basket (basket makes it much easier to turn shrimp) with non-stick spray.
7. Grill for 3 minutes on high heat. Turn shrimp and baste with marinade. Cook an additional 3 minutes or until done.
8. Serve with Bleu Cheese or Ranch dressing.