Since the end of college is approaching, all of my friends have been begging me to make them southern dishes.  Tonight, in honor of us all finishing our last classes, I decided I would make my southern favorite BBQ Shrimp.   And, my last class in college happened to be my swing and latin dance recital!  I am sure you can imagine how pleased my mother has been with my second semester senior class choices!  I spent most of the early evening at my recital, so I chose to make BBQ shrimp because it is full of flavor and only takes minutes to prepare!  Anyone you make this for will thing you spent well over an hour in the kitchen! Oh yes, make sure you have French bread to dip in the sauce and I always make angel hair pasta.

Barbecue Shrimp  from Holly Clegg trim&TERRIFIC Gulf Coast Favorites
This book wouldn’t be complete without a barbecue shrimp recipe. I played around in the kitchen to insure the recipe included tons of sauce to dip the French bread, as that is the best part.  Serve with French bread and angel hair pasta.

Makes 4–6 servings

1/4 cup olive oil
1/4 cup fat-free Italian or creamy onion dressing
1 tablespoon minced garlic
1 teaspoon onion powder
1/4 teaspoon cayenne
1/4 cup Worcestershire sauce
1 tablespoon paprika
2 teaspoons dried oregano leaves
2 teaspoons dried thyme leaves
Salt and pepper to taste
2 pounds large shrimp (not peeled)
1/3 cup light beer
1/2 cup clam juice or fat-free chicken broth

1.  In large nonstick skillet, combine oil, Italian dressing, garlic, onion powder, cayenne, Worcestershire sauce, paprika, oregano, thyme, salt and pepper over medium heat until sauce begins to boil.
2.  Add shrimp, cook 5 minutes. Add beer and broth, cook another 5–7 minutes or until shrimp are done. 

Nutritional information per serving:
Calories 207, Calories from fat (%) 44, Fat (g) 10, Saturated Fat (g) 2, Cholesterol (mg) 196, Sodium (mg) 614, Carbohydrate (g) 6, Dietary Fiber (g) 1, Sugars (g) 2, Protein (g) 22, Diabetic Exchanges: 1/2 carbohydrate, 3 lean meat

TERRIFIC TIDBIT:  Peeled shrimp may be used in the recipe if desired, but peeling the shrimp is tons of fun, just have plenty of paper towels.

A Southern Delight: BBQ Shrimp