Ingredients
1 c. tomato sauce
1/2 c. Worcestershire sauce
1/4 c. fresh lemon juice
1/4 c. fish stock or water
4 tbsp. minced garlic
1 tbsp. white vinegar
1 tsp. olive oil
3 tbsp. light brown sugar
1 tbsp. chili powder
2 tsp. dry mustard powder
1 bay leaf
1 lb. medium shrimp
12 metal or wood skewers
Preparation
Step 1Combine all ingredients, except shrimp and skewers, in a medium saucepan and bring the mixture to a boil for 5 minutes, stirring frequently. Cool to room temperature. Put the shrimp in a container and pour the sauce over them. Cover and refrigerate for 3 1/2 hours or up to overnight, turning shrimp once halfway through. When ready to cook, drain the shrimp, reserving sauce. Return sauce to a small pot and heat until boiling. Remove from the heat; cool to room temperature. Place 3 or 4 shrimp on each skewer.Step 2Heat a charcoal grill or grill pan over medium heat. Cook the skewered shrimp about 2 minutes per side, or until the shrimp are pink and firm to the touch. Serve hot with reserved sauce for dipping.
