Red-Eye BBQ Shrimp
- Red-Eye BBQ Sauce
- - apple wood-smoked bacon, small dice
- 36 each garlic cloves, minced
- 1-1/2 cups butter
- 1-1/2 qt. onions, small dice King Sooper's 1 lb For $0.99 thru 02/09
- 3 qt. YUBAN Coffee, brewed full strength, cooled
- 3 qt. LEA & PERRINS Worcestershire Sauce
- 1-1/2 qt. HEINZ Chili Sauce
- 3 cups lime juice Safeway 3 ct For $1.00 thru 02/09
- 1-1/2 cups dark molasses
- 3/4 cup ancho chili pepper powder
- 1/3 cup dark brown sugar, firmly packed
- 2 Tbsp. coarse ground black pepper
- 1 Tbsp. barbecue spice
- 24 each bay leaves
- Bacon-Wrapped Shrimp
- 96 each uncooked extra-large shrimp (15 per pound), peeled with tails left on, deveined
- 48 slices apple wood-smoked bacon, cut in half
- Red-Eye BBQ Sauce: Cook bacon in large saucepan on medium-high heat until crisp.
- Drain bacon, reserving 6 Tbsp.
- of the drippings (or reserving 1 Tbsp.
- of the drippings for trial recipe).
- Stir in garlic; cook 30 sec.
- Add butter; stir until melted.
- Add onions; cook 2 min.
- Stir in remaining Sauce ingredients.
- Bring to boil.
- Reduce heat to medium-low; simmer 50 min.
- to 1 hour or until thickened enough to coat spoon, stirring occasionally.
- Cool completely.
- Bacon-Wrapped Shrimp: Place shrimp in large non-metallic bowl.
- Add 1-1/2 qt.
- of the Red-Eye BBQ Sauce (or 1 cup of the BBQ Sauce for trial recipe); toss to coat.
- Refrigerate 3 to 4 hours to marinate.
- Drain shrimp; discard marinade.
- Wrap 1 bacon piece around each shrimp.
- Thread 4 shrimp onto each of 24 skewers (or four skewers for trial recipe).
- Grill over medium-hot heat 3 to 4 min.
- on each side or until shrimp turn pink, brushing occasionally with the remaining BBQ Sauce.
redeye, bacon, garlic, butter, onions, yuban coffee, worcestershire sauce, chili sauce, lime juice, dark molasses, ancho chili pepper, brown sugar, ground black pepper, barbecue spice, bay leaves, bacon, shrimp, apple woodsmoked bacon
Taken from www.kraftrecipes.com/recipes/red-eye-bbq-shrimp-106889.aspx (may not work)