Hot'n Spicy Bbq'd Shrimp

Course : Grilling
Serves: 4
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1/2 cup vegetable oil
2 tablespoons minced garlic
1/2 cup chili sauce
1 tablespoon dark brown sugar - packed
1/2 cup catsup
1 medium lemon cut in wedges
1/3 cup frsh sqzed lemon juice
2 pounds large shrimp -- (20 - 25 count) shelled and deveined
1/4 cup Worcestershire sauce
2 tablespoons gravy mstr or ktchn bouquet
1 teaspoon soy sauce
1 teaspoon Tabasco sauce
1 package bamboo skewers - soaked 30 minutes in water to cover

Preparation / Directions:

Combine all ingredients except shrimp in a bowl and mix well. Put shrimp in a zip-lock plastic bag and pour marinade over. Close bag and refrigerate for 24 hours, turning several times. Remove shrimp from marinade and drain; Thread on skewers with lemon wedges. Grill 4 to 5 inches from heat source for 3 to 5 minutes, turning and basting frequently, until shrimp are done. DO NOT OVERCOOK! Serve immediately with any remaining marinade.

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