Johnny's Spicy Island Shrimp

• 28 ounces honey barbecue sauce (I prefer Sweet Baby Ray's)
• 32 ounces medium size cooked shrimp (peeled, devained, tail off)
• 14 cup lime juice
• 1 red bell pepper
• 1 yellow bell pepper
• 14 cup Burgundy wine
• 2 12 teaspoons olive oil
• 3 teaspoons seasoning roasted garlic
• 3 teaspoons dried onion flakes
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons sea salt
• 14 cup seasoning, mccormick's salt free all purpose

1. Clean bell peppers and remove seeds.
2. Slice peppers 1/4" thick slices and cut slices into thirds.
3. Place 1/2 teaspoon Olive oil and hearty burgandy wine in skillet with bell peppers, roasted garlic seasoning, minced onion flakes, crushed red pepper flakes and sautee until wine cooks out.
4. Place peppers and all seasonings in a bowl temporarily.
5. Clean shrimp and place in skillet with 2 teaspons of olive oil.
6. Lightly brown shrimp on both sides while seasoning with the sea salt and all purpose seasoning.
7. Immediately after browning place shrimp in approximate 7" x 9" x 2" deep pyrex baking dish.
8. Pour bell peppers and seasonings over the shrimp and spread to cover the top.
9. Thoroughly mix the Sweet Baby Ray's Barbecue Sauce with Lime Juice and pour over the peppers and shrimp.
10. Immediately place the baking dish on the top rack of your grill at 275 degrees.
11. Grill for 2-1/2 to 3 hours stirring occasionally.
12. Serve hot, right off the grill.

barbecue sauce, shrimp, lime juice, red bell pepper, yellow bell pepper, wine, olive oil, garlic, onion flakes, red pepper, salt, seasoning

Taken from www.food.com/recipe/johnnys-spicy-island-shrimp-419341 (may not work)