SPICY BARBEQUE SAUCED SHRIMP

If your family doesn't appreciate spicy food, please skip this recipe.  This definitely has a kick to it but you can easily adjust the spicy level up or down.  There are quite a few ingredients to this dish but it is company worthy and very easy to make.  This adapted recipe is from ReturnToSundaySupper.com.

INGREDIENTS

1 pound fresh or frozen large shrimp, peeled and deveined - if using frozen, thaw before using.

1/2 cup butter

4 tablespoons Heinz Chili Sauce

3 tablespoons olive oil

2 tablespoons Worcestershire

2 tablespoons fresh lemon juice

1/2 tablespoon parsley

1/2 teaspoons cayenne pepper

1 1/2 teaspoons Liquid Smoke (hickory)

1 teaspoon smoked paprika

1 teaspoon oregano

1/2 teaspoon Tabasco sauce

5 cloves fresh garlic, minced

DIRECTIONS:

Add all of the ingredients except for the shrimp in a saucepan, stir and let simmer for 10 minutes.

Remove pan from heat and let cool.

Arrange the thawed shrimp in an oven- proof casserole dish and pour the sauce over the shrimp.

Cover and refrigerate for at least 4 hours, or preferably overnight.

Preheat oven to 400 degrees.

Bake shrimp for 15 - 20 minutes, if using smaller shrimp, bake for less time.

Serve immediately over rice with crusty French bread, and a crisp salad.

Add all ingredients except the shrimp to a saucepan.

Stir and simmer for 10 minutes.

Add the shrimp to your casserole dish and pour the cooled sauce over the shrimp. Cover and refrigerate at least 4 hours.

Bake at 400 degrees for 15 - 20 minutes.  Don't overcook shrimp!

Serve over rice with a salad and crusty french bread.