Sticky Louisiana Barbecued Shrimp

Ingredients

• 3/4 cup worcestershire sauce
• 1/4 cup tomato base barbecue sauce, plus
• 2 tablespoons tomato base barbecue sauce
• 1 tablespoon minced onion
• 2 garlic cloves, minced
• 2 teaspoons cracked black pepper
• 1 teaspoon salt
• 1/4 teaspoon hot pepper sauce (to taste)
• 1 1/2 lbs large raw shrimp, peeled and deveined
• 2 tablespoons water
• 3 tablespoons butter, cut in chunks
• 2 tablespoons fresh lemon juice
• rice or grilled garlic toast

Directions

1. 1

   COMBINE Worcestershire sauce, barbecue sauce, onion, garlic, pepper, salt and hot pepper sauce in a large bowl. Add shrimp; marinate in refrigerator at least 30 minutes, stirring occasionally.

2. 2

   PREHEAT grill to high. Make drainage holes in sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside.

3. 3

   DRAIN marinade from shrimp into a medium saucepan. Rinse the bowl with the water and add to pan. Bring marinade to a boil and boil vigorously for 2 to 3 minutes. Add butter, stirring until melted. Remove from heat and stir in lemon juice. Reserve half of marinade for serving.

4. 4

   PLACE foil sheet with holes on grill rack with non-stick (dull) side towards food; immediately place shrimp in a single layer on foil. Brush with marinade.

5. 5

   GRILL 2 to 3 minutes; turn with tongs. Brush with marinade. CONTINUE GRILLING 2 to 3 minutes or until shrimp are firm with a few lightly browned edges. Serve hot with additional sauce and rice or grilled garlic toast.