BROWSE THE COLGIN COOKBOOK

SHRIMP WITH LIQUID SMOKE

Ingredients:
2 lbs large uncooked, unpeeled shrimp, slit down the back
½ cup (1 stick) of unsalted butter
3 tablespoon olive oil
2 tablespoon chili sauce
1 tablespoon COLGIN WORCESTERSHIRE SAUCE
1 tablespoon fresh lemon juice
½ lemon thinly sliced
2 garlic cloves minced
1 teaspoon minced fresh parsley
¾ teaspoon ground red pepper (optional)
¾ teaspoon COLGIN NATURAL LIQUID SMOKE
½ teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon hot pepper sauce (optional)
salt and pepper
1-2 loaves of French bread
Bamboo skewers soaked in water 1/2 hour

Instructions:
Wash shrimp well, pat dry. Thread shrimp on bamboo skewers and spread in a shallow pan. Combine remaining ingredients, except bread, in a small sauce pan and let simmer 10 minutes. Pour over shrimp and mix thoroughly. Cover and marinate 2 to three hours, turning every 30 minutes or so. You can marinate overnight in the refrigerator, but bring to room temperature before grilling, because the butter will harden (you can soften the butter by microwaving the shrimp on defrost). Cook over a hot grill, only 1 to 2 minutes per side. Heat remaining marinade in sauce pan.Remove shrimp from bamboo skewers and serve in bowls with extra marinade tossed over, passing French bread to sop up the sauce. Shrimp can also be done in a 300F oven: Do not thread shrimp onto skewers, leave loose in pan. Marinate as above. Remove shrimp from refrigerator and put in oven (marinade and all). Turn frequently, until shrimp just turn pink, about 15 – 20 minutes. Serve in soup bowls with chunks of bread to sop up the sauce.