1 lb Shrimp
3 tb Oil
2 tb Pickapepper sauce (tabasco may be substituted
2 tb Apricot preserves if necessary)
1 tb Honey
1 t Maple syrup
1 ts Red pepper flakes
1 ts Pepper, black, ground
1/4 ts Basil
1/4 ts Oregano
1/4 ts Rosemary
1 ts Garlic, minced
3 tb Lemon juice
Peel and devein shrimp. Stir together oil, Pickapeppa sauce,
preserves, honey, syrup, red pepper, pepper, basil, oregano,
rosemary and garlic. Stir in shrimp. Cover and chill at least 1
hour. Drain shrimp, reserve marinade. Thread shrimp on skewers
and barbeque over medium heat. Shrimp are done when they turn
white throughout. Try not to overcook as that makes them tough
and chewy.
