Southwest Skewered Shrimp


1 lb. jumbo shrimp, peeled and deveined, tails left on

(16 to 18 per pound)

3/4 cup catsup

1 tsp. lemon juice

2/3 cup D.L. Jardine’s Peach Salsa

3 tbsp firmly packed brown sugar


Rinse shrimp in cool running water; dry with paper towels. Thread shrimp onto skewers. For sauce, combine remaining ingredients, mixing well. Brush shrimp generously with sauce. Place skewered shrimp on grill over hot coals or on rack of broiler pan. Grill or broil 5 to 8 minutes or until shrimp is cooked through, turning and basting occasionally with sauce. Heat remaining sauce, serve with shrimp.

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