For more information contact:
Bridget Starkey
Current
415-449-0133
bstarkey@currentlm.com

Drew McGowan
The Clorox Company
510-271-7499
drew.mcgowan@clorox.com

Sack'em Shrimp

Expert's note: When grilling shrimp skewers, a double skewer is your best bet for an even, easy cook. By inserting two skewers into each shrimp - one on each side, width-wise - each piece will stay in place rather than rotating. For smaller shrimp, use a grill basket to cook. Remove shrimp from skewers or basket before placing in paper sack.

Difficulty Level: Easy
Prep time: 75 minutes*
Cook time: 4-5 minutes
Makes: 4-6 servings

Ingredients:
1 pound large shrimp, peeled and deveined with tails on (26-30 shrimp)
1/2 cup KC Masterpiece^® Original Barbecue Sauce
11/2 tablespoons chili powder
1 tablespoon parsley flakes
2 teaspoons lemon pepper
2 teaspoons paprika
2 teaspoons onion powder

1. Rinse shrimp and place in a gallon size GLAD^® bag. Add barbecue sauce and marinate, refrigerated, for one hour. In a brown paper lunch sack, combine lemon pepper, parsley flakes, paprika, onion powder, and chili powder. (Note: Do not use a recycled bags in this recipe)

2. Remove shrimp from marinade and discard marinade. Grill shrimp 3 minutes. Flip and grill another 1-2 minutes. Remove shrimp from skewers and place the hot shrimp into paper sack and toss to coat for seasoning. Eat like popcorn out of the bag.

   *Prep time takes 15 minutes plus 1 hour to marinate the shrimp.

Recipe created by football analyst, Mike Golic, on behalf of Kingsford^® charcoal