Recipe of the day

Barbecued Shrimp

• 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

Directions

Note: 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.