COLONEL PABST BARBECUED SHRIMP
GREAT FINGER FOOD AS WELL AS MAIN DISH FARE
- 3 T Butter
- ½ cup Chopped Shallot (about 1 large shallot)
- ½ cup Ketchup
- ¼ cup Colonel Pabst Worcestershire Sauce
- ¼ cup Beer (we like the Kentucky Bourbon Barrel Ale)
- 24 large Shrimp, shelled and deveined
- 12 Bacon Slices, cut in halves
Put bacon slices on a rimmed baking sheet (lined with parchment paper for easy clean-up) and bake in a 350 degree oven until lightly browned but not crisp. Remove from oven and place bacon on paper towel to absorb excess grease. Set aside.
Melt butter in medium saucepan. Add shallot and sauté until soft and transparent. Stir in ketchup, Worcestershire sauce and beer. Simmer, uncovered for 5-8 minutes, until sauce thickens a bit. Remove sauce from heat. Immediately stir shrimp into the sauce, covering the shrimp completely. Wrap each piece of shrimp with a piece of bacon and secure with a wooden. If desired, thread 5 or 6 bacon-wrapped shrimp on a skewer.
Heat grill and place shrimp on greased rack above hot coals. Cook 2-3 minutes; turn and continue cooking until shrimp are cooked (pink) and bacon is crisp. Reheat BBQ sauce; serve with shrimp. Makes 4 hearty main dish servings or 12 appetizer servings.