Marinated Grilled Shrimp

• 12 Jumbo Extra Large Shrimp or Prawns, RAW (largest available)
• 60 ml Olive Oil
• 150 ml Catsup
• 30 ml Maple Syrup
• splash of Worcestershire Sauce
• 1 Whole Lemon &, or 1 Whole Orange
• ½ White Onion (minced)
• 30 ml Beer
• 1 squirt Tabasco Sauce
• 110 g Melted Butter (for dipping)

Leave heads (if on) & shell on Shrimps & have thawed & at cool temperature, (refrigerated). Marinade can be prepared in advance & stored in refrigerator. In a flat casserole dish, add Olive Oil, Catsup, Maple Syrup, Worcestershire Sauce, Squeezed Lemon &, or Orange WITH Pulp (broken up into small bits), Onion, Beer (drink excess not needed for recipe), & Tabasco Sauce.
Mix Very Thoroughly & Marinate Shrimp, covering them well with Marinade, in refrigerator for at lease 1 hour before cooking (the longer the better).

Start fire in Bar-B-Q pit or Hibachi in enough time for flames to die away & leave Only Coals. Oil Grill with a paintbrush dipped in Olive Oil to prevent Shrimp from sticking.
Place Shrimp on Grill & cook on each side for about 10 minutes, basting with marinade every couple of minutes.

Service Hot with Melted Butter in bowl for dipping. Allow guest to de-head & peel Shrimp before dipping in Butter. Place a bowl or plate on table for heads & shells.

''Great! Served with Rice Pilaf or Baked Potatoes &, or Corn on the cob.
Keep Wetting Your Lines in the Nearest Pond, Lake, Stream, River, Ocean or whatever body of water you can find. Just don't forget to invite me!''
Duane Raiché

At every opportunity, Duane was always fishing for ''Blue Gills'' & asking me to join him in ''wetting the lines''. Sad, but I never got any of his Blue Gill recipes.
Rusty