Serves: 4
Total Calories: 146

FOR THE SAUCE:
1 cup bottled mild chili sauce
2 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
4 to 5 drops Tabasco hot pepper sauce

1 medium yellow onion
1 1/2 to 2 pounds jumbo shrimp (16 to 20 shrimp), peeled and deveined
vegetable oil
kosher salt
freshly ground black pepper

TO MAKE THE SAUCE: In a medium bowl combine the sauce ingredients. Cover with plastic wrap and refrigerate until ready to use.

Quarter the onion, separate the leaves, and cut into 3/4-inch pieces, if necessary. Place the onion and shrimp in a large bowl. Add enough vegetable oil to lightly coat. Season with salt and pepper. Stir to evenly distribute the oil and seasonings.

Thread the shrimp and onion pieces alternately onto skewers. Grill over Direct High heat until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill. Serve warm or at room temperature with the sauce.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 146
Calories from Fat: 4

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