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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jane Butel's Finger Lickin', Rib Stickin', Great Tastin', Hot & Spicy Barbecue
⅓ cup freshly-squeezed lemon juice
⅓ cup freshly-squeezed orange juice
⅓ cup chili sauce, ketchup-type
1 clove garlic, minced
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
¼ cup honey
¼ cup vegetable oil
¼ teaspoon paprika
salt and freshly-ground black pepper, to taste
1 to ½ pounds large shrimp, peeled and deveined
Combine all ingredients except shrimp in a blender and blend thoroughly. Pour over shrimp in a bowl and marinade in the refrigerator for 1 hour, stirring once or twice.
Prepare the barbecue. When coals are ready, cover the grill with heavy-duty aluminum foil (puncture it with plenty of holes for ventilation) and position it 4 inches above the coals. Spread shrimp evenly on foil-covered rack. Cook 1 minute, brush with barbecue sauce, and turn. Brush again with more sauce. Shrimp cook quickly and should be ready within 5 minutes.