Peninsula In Passage

Barbecued Shrimp from “Beach Rhythms – Recipes and Reflections of the Outer Banks” by Joyce Norton Wooldridge

Serves 2 to 3

1 pound shrimp, preferably North Carolina shrimp, peeled or unpeeled ½ cup butter, melted ¼ chili sauce ½ lemon, sliced ¾ tsp. Worcestershire Sauce ¾ tsp. lemon juice 1 clove garlic, minced or pressed 1 tbsp. parsley, chopped

½ tsp. paprika ½ tsp. oregano ½ tsp. red pepper flakes ¼ tsp. Tabasco ¾ tbsp. liquid smoke Salt and pepper

Mix all sauce ingredients and pour over shrimp. Marinate for 30 minutes to several hours, (longer if shrimp is unpeeled) refrigerated. Broil shrimp until it is just pink, turning once. Serve in bowls with crusty French bread to dip in the sauce.

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