Ingredients
8
8 servings
- •1 cup brown sugar
- •1 tablespoon lemon juice
- •1 cup molasses
- •1 tablespoon chopped fresh basil
- •2 tablespoons vegetable oil
- •1 tablespoon mustard
- •3 tablespoons honey
- •1 teaspoon ground cloves
- •1 tablespoon ranch-style salad dressing
- •1 teaspoon chili powder
- •1 tablespoon minced fresh garlic
- •4 pounds large shrimp, peeled and deveined
- •wooden skewers
Instructions
- Combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chili powder, and garlic in a large bowl. Toss in shrimp to coat, cover, and refrigerate for 2 hours. Meanwhile, soak wooden skewers in hot water to prevent burning on the grill.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Thread shrimp tightly on to skewers. Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side. Flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey. Use a fork to remove shrimp from the skewers.
Nutritional Facts
Per 8 servings
- Calories: 432
- Carbohydrate: 56g
- Fat: 7g
- Fiber: 0g
- Protein: 37g
- Sugar: 47g
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