NEW ORLEANS BARBECUED SHRIMP

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

1 pound raw large shrimp (21-25 per pound)

2 tablespoons olive oil

2 tablespoons chili sauce

2 teaspoons Worcestershire sauce

2 teaspoons lemon juice

2 cloves garlic, minced

1 teaspoon minced fresh parsley

½ teaspoon crushed red pepper flakes

½ teaspoon dried oregano

¼ teaspoon hot pepper sauce

Method:

Wash shrimp well, using a pair of kitchen shears or knife, cut through the shell along the back of each shrimp, peel and devein.

Pat dry and place in a resealable bag.

Combine remaining ingredients in a small pan, simmer for 10 minutes; cool.

Pour marinade over shrimp, seal bag and shake to coat shrimp.

Refrigerate 1 hour, turning bag once.

Heat grill on high heat.

Remove shrimp from marinade, wiping off excess.

Grill until opaque throughout, 2-3 minutes per side.

Serves 4