Barbecued Shrimp

[marlaoh]

Barbecued Shrimp
Yields: Makes 4 servings

Olive oil flavored vegetable cooking spray

1/4 cup diced onion

1 Tbs. brown sugar

1 Tbs. dry mustard

1/4 tsp. garlic powder

1 Tbs. white vinegar

1/2 cup catsup

Dash of hot sauce

2 Tbs. fresh rosemary (chopped)

24 unpeeled jumbo fresh shrimp

4 (8 inch) wooden skewers

1 lemon, cut into wedges

Coat a non-stick skillet with cooking spray. Place over medium-high heat

until hot.

Add onion to skillet, saute until tender, remove from heat. Add brown

sugar, dry mustard, garlic powder, vinegar, catsup, hot sauce and rosemary,

stir until well blended. Let stand 2 to 3 hours.

Peel and devein shrimp, place in shallow dish. Pour marinade over shrimp,

turning to coat both sides, cover and chill 1 hour. Soak wooden skewers in

water at least 30 minutes. Thread tail and neck of six shrimp onto each

skewer so that the shrimp will lie flat. Grill kabobs over medium-hot

coals 3 to 4 minutes on each side or until shrimp turn pink. Squeeze lemon

over shrimp and serve immediately