Barbecued Shrimp

Oxmoor House
4 servings (serving size: 1 skewer)


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24 unpeeled jumbo shrimp (about 1 1/2 pounds)
Cooking spray
1/4 cup chopped onion
1/2 cup ketchup
1 tablespoon dried rosemary
1 tablespoon dry mustard
1 tablespoon
1 tablespoon white vinegar
1/4 teaspoon garlic powder
Dash of hot sauce
4 lemon wedges


Peel and devein shrimp, leaving tails intact. Place shrimp in a large heavy-duty zip-top plastic bag. Set aside.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; sauté until tender. Stir in ketchup and next 6 ingredients; pour over shrimp. Seal bag; shake until shrimp is coated. Marinate in refrigerator 1 hour, turning once.

Prepare grill.

Thread shrimp evenly onto 8-inch skewers, running skewers through necks and tails. Place skewers on grill rack coated with cooking spray, and grill, covered, 3 to 4 minutes on each side or until shrimp are done.

Squeeze 1 lemon wedge over each skewer; serve immediately.

Created date

April 2008

Nutritional Information

Calories 192
Caloriesfromfat 0.0 %
Fat 2.5 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.5 g
Carbohydrate 13.3 g
Fiber 1.1 g
Cholesterol 252 mg
Iron 0.0 mg
Sodium 628 mg
Calcium 0.0 mg