1 c Mushroom slices
1 tb Margarine
1 c Kraft thick 'n spicy
-chunky barbecue sauce
6 oz Frozen cooked shrimp; thawed
1 tb Prepared horseradish
1 1/2 lb Salmon steaks; 1" thick
Saute mushrooms in margarine. Reduce heat. Stir in 1/2 cup barbecue
sauce, shrimp and horseradish; heat thoroughly, stirring constantly.
Outdoors:
Place fish on greased grill over low coals (ash gray). Grill,
uncovered, 6 to 8 minutes on each side or until fish flakes easily
with fork, brushing frequently with remaining sauce. Serve with
shrimp mixture.
Indoors:
Place fish on greased rack of broiler pan. Broil 5 minutes on each
side or until fish flakes easily with fork, brushing frequently
with remaining barbecue sauce. Serve with shrimp mixture.
