Creole Barbecue Shrimp

Prep time: 25 minutes

Marinating time: 1-2 hours

Cook time: 10 minutes

Serves 4

2 tablespoons Crisco Pure Canola Oil
1/2 cup chopped onion
3-4 cloves chopped garlic
Dash of salt
3/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Creole seasoning
24 Jumbo shrimp, peeled and deveined, tails left on
1 lemon, cut into wedges

In a medium saucepan, heat the Crisco Pure Canola Oil over medium
heat. Add onion and garlic and a dash of salt; cook about 2 minutes.
Add the ketchup, brown sugar, Worcestershire sauce, Creole seasoning
and water. Stir well and bring to a simmer.

Cook for about 5 minutes; cool to room temperature. Place shrimp in a
large non-reactive bowl; pour 1/2 the cooled sauce over. Toss to coat;
refrigerate 1 to 2 hours.

Heat the grill. Grill the shrimp, about 5 minutes per side, until
done. Place on a platter and pour the remaining heated sauce over;
garnish with lemon wedges.

Recipe from Crisco.com