This is it. Someone re-wrote the instructions in their own words, but it is basically the same. For sure the ingredients are the same except Davis specifies Kraft Zesty Italian dressing. (I have the book to compare them.) Barbecued Shrimp a La Bourbon
2 lb shrimp (deveined)
2 cup barbecue sauce (prepared)
6 tbsp lemon juice
2 tsp dill weed
2 tbsp worcestershire sauce
16 oz italian salad dressing (bottled)
3 tbsp bourbon
1 Best with the shells. Chill the shrimp before starting prep.
2 Make marinade by blending the barbecue sauce, lemon juice, dill weed, Worcestershire sauce, salad dressing and bourbon over low heat for 10 minutes, uncovered.
3 Cool the marinade and pour it over the shrimp and refrigerate for a minimum of four hours. The longer the better.
4 Cook on the grill for about 5 minutes turning once.
5 Heat the marinade and use it as a dipping sauce, laced with a little Tabasco sauce. LINK
This post was edited on 6/12 at 3:33 pm