1 pound jumbo shrimp, peeled, deveined, rinsed and blot dried with paper towels
1 (4 oz.) container Great Catch Scampi Splash
1 package bamboo skewers, soaked in water for 1 hour or more
Combine shrimp with 1/2 container scampi splash in a large bowl; toss to coat. Cover with plastic wrap and chill for 15 minutes.
Skewer shrimp in an interlocking "C" pattern. Skewer 6 shrimp per skewer.
Prepare grill so that fire is hot. When the fire is hot, you can hold your hand over the coals for 3-4 seconds at a distance of 5 inches. Lightly oil grill with olive oil and rub off excess with a rolled dishtowel.
Arrange shrimp skewers on hot grate and brush with the remaining scampi splash. Grill until nicely browned on the outside and firm pink inside, about 2 minutes per side. Brush shrimp liberally with the barbecue sauce once or twice as they cook. Remove skewers and place on platters
No Nutritional Information Available