Servings: 12
1 cup rice wine vinegar
2 tsp. red pepper flakes
1 1/2 cups caramel sauce
1 1/2 cups CATTLEMEN’S® Kansas City Classic Barbecue Sauce
18-24 ct per lb. 6 lbs. shrimp, raw peeled, tail on
24 bamboo skewers, soaked
To make BBQ glaze: Hydrate pepper flakes in vinegar. Combine with caramel and CATTLEMEN’S® Kansas City Classic Barbecue Sauce. Keep at room temp till needed.
Skewer shrimp (5 per skewer) and very lightly coat with BBQ glaze.
Grill over very hot grill turning once and basting before flipping and again after removing from grill. Serve 2 skewers hot with 1/4 cup sauce to dip.