Directions:
- Best with the shells. Chill the shrimp before starting prep.
- Make marinade by blending the barbecue sauce, lemon juice, dill weed, Worcestershire sauce, salad dressing and bourbon over low heat for 10 minutes, uncovered.
- Cool the marinade and pour it over the shrimp and refrigerate for a minimum of four hours. The longer the better.
- Cook on the grill for about 5 minutes turning once.
- Heat the marinade and use it as a dipping sauce, laced with a little Tabasco sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.42 Kcal (1061 kJ) | ||
| Calories from fat | 59.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.57g | 10% | |
|---|---|---|---|
| Cholesterol | 7.82mg | 3% | |
| Sodium | 1123.28mg | 47% | |
| Potassium | 351.73mg | 7% | |
| Total Carbs | 46.6g | 16% | |
| Sugars | 36.26g | 145% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 1.41g | 3% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 2.1mg | 11% | |
| Calcium | 47mg | 5% | |
| Amount Per 100 g | |||
| Calories | 123.63 Kcal (518 kJ) | ||
| Calories from fat | 28.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 10% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 3% | |
| Sodium | 548mg | 47% | |
| Potassium | 171.59mg | 7% | |
| Total Carbs | 22.73g | 16% | |
| Sugars | 17.69g | 145% | |
| Dietary Fiber | 0.49g | 4% | |
| Protein | 0.69g | 3% | |
| Vitamin C | 3.8mg | 13% | |
| Iron | 1mg | 11% | |
| Calcium | 22.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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