RECIPE # 4055 - JACK'S SWEET HOT CLAZED SHRIMP - Friday, October 5, 2007
LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
2 lbs jumbo shrimp, peeled and deveined with the tails left on
1/4 c soy sauce
1/4 c hoisin sauce
2 T whiskey
2 T brown sugar
2 T hot pepper sauce, or to taste
2 T fresh lemon juice
2 cloves garlic, minced
Thread shrimp onto 2 parallel presoaked bamboo or metal skewers. Use about 4 shrimp per skewer. Double skewers make the shrimp more stable and easier to turn while on the grill. Combine the remaining ingredients in a small bowl. Brush shrimp with glaze and grill over medium-hot heat until flesh is opaque, about 3 minutes per side.
Makes 6 servings.