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Sticky Louisiana Barbecued Shrimp

From a Reynolds Foil cookbook. USES: 1 sheet Reynolds Wrap Release Non-Stick Foil

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • COMBINE Worcestershire sauce, barbecue sauce, onion, garlic, pepper, salt and hot pepper sauce in a large bowl. Add shrimp; marinate in refrigerator at least 30 minutes, stirring occasionally.
  • PREHEAT grill to high. Make drainage holes in sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside.
  • DRAIN marinade from shrimp into a medium saucepan. Rinse the bowl with the water and add to pan. Bring marinade to a boil and boil vigorously for 2 to 3 minutes. Add butter, stirring until melted. Remove from heat and stir in lemon juice. Reserve half of marinade for serving.
  • PLACE foil sheet with holes on grill rack with non-stick (dull) side towards food; immediately place shrimp in a single layer on foil. Brush with marinade.
  • GRILL 2 to 3 minutes; turn with tongs. Brush with marinade. CONTINUE GRILLING 2 to 3 minutes or until shrimp are firm with a few lightly browned edges. Serve hot with additional sauce and rice or grilled garlic toast.
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@looneytunesfan
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@looneytunesfan
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"From a Reynolds Foil cookbook. USES: 1 sheet Reynolds Wrap Release Non-Stick Foil"
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  1. looneytunesfan
    From a Reynolds Foil cookbook. USES: 1 sheet Reynolds Wrap Release Non-Stick Foil
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