Sticky Louisiana Barbecued Shrimp

• 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

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

worcestershire sauce, tomato base barbecue sauce, tomato base barbecue sauce, onion, garlic, cracked black pepper, salt, hot pepper, shrimp, water, butter, lemon juice, rice

Taken from www.food.com/recipe/sticky-louisiana-barbecued-shrimp-170953 (may not work)