Servings: Serves 4
- 1 cup tomato sauce
- 1/2 cup Worcestershire sauce
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/4 cup fish stock or water
- 4 Tbsp. minced garlic , about 8 cloves
- 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 pound medium shrimp , peeled and deveined
- 12 metal or wood skewers
If using wood skewers, soak them in water for 30 minutes before use to prevent burning.
Combine 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.
Heat 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.This recipe is adapted from
Gullah Cuisine, by Charlotte Jenkins and William Baldwin (available at EveningPostBooks.com). Gullah Cuisine restaurant is in Mt. Pleasant, South Carolina.