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Friday, February 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Carrie Denny
  • 1 lb. (16-20) jumbo raw shrimp
  • 1 1/2 TBS honey
  • 2 TBS olive oil
  • 1/4 cup chili sauce
  • 2 TBS fresh lemon juice
  • 2 TBS Worcestershire sauce
  • 2 garlic clove, minced very fine
  • 1/4 tsp. ground pepper
Peel shrimp and de-vein. Place in 13- by- 9-inch baking dish.
Whisk together remaining ingriedients in a large bowl; pour over shrimp. Cover and chill 20 to 30 minutes. 
Preheat grill to 350 to 400 degrees. Grill Shrimp 2 to 3 minutes on each side or just until shrimp turn pink. Serve on bed of grits if desired. Makes 4 appetizer servings.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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