1/2 cup Bull's-Eye Hot Southern Cajun Barbecue Sauce, divided
1/2 lb. (225 g) uncooked large shrimp, peeled with tails left on, deveined
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How do I make it ?
Toss meat with 1/4 cup barbecue sauce. Refrigerate 1 hour to marinate.
Heat greased barbecue to medium-high heat. Remove steak from marinade; discard marinade. Reserve 2 Tbsp. of the remaining barbecue sauce. Thread steak onto 4 skewers alternately with shrimp; brush with remaining sauce.
Grill 10 min. or until shrimp turn pink and steak is medium doneness (160ºF), turning frequently and brushing with reserved sauce.
Kraft Kitchen Tips!
Prepare using Bull's-Eye Blazin' Chipotle Barbecue Sauce.
Calories From Fat
% Daily Value
Total fat 3.5 g
Saturated fat 1 g
Cholesterol 115 mg
Sodium 440 mg
Total carbohydrate 12 g
Dietary fibre 1 g
Sugars 10 g
Protein 23 g
4 servings, 1/4 recipe (102 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.