Skillet barbecue shrimp from Cooking Light Fresh Food Fast: Over 280 Incredibly Flavorful Recipes (page 243) by Cooking Light Magazine

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Notes about this recipe

  • mharriman on September 26, 2017

    Tasty and easy to make. Calls for McCormick's Worcestershire ground black pepper as part of the sauce. I used a McCormick's Pub Mates Worcestershire spice mix since I couldn't find the pepper called for. Could have probably just added Worcestershire sauce and black pepper to the other ingredients. I served this over Lundberg red beans and rice with a green tossed salad.

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