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Frank's® RedHot®



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Servings: 12


  • 2 1/2 cups CATTLEMEN'S® Memphis Sweet Barbecue Sauce
  • 1/2 cup Lime juice
  • 2 tbsp. Curry powder
  • 1 tbsp. Dried cumin
  • 2 cups Major Grey's Chutney
  • 1 cup Finely chopped mango
  • 1/4 cup Chopped scallion
  • 1/4 cup Horseradish, squeezed
  • 1/4 cup FRANK'S® REDHOT® Cayenne Pepper Sauce
  • 72 each Shrimp,26-30 ct, peeled and de-veined
  • as needed Toasted flaked coconut


  • 1. To make the grilling glaze for the shrimp combine Sweet Sauce, lime juice, curry and cumin. Reserve until needed.
  • 2. To make the dipping sauce combine chutney, mango, scallion, horseradish and RedHot. Refrigerate until needed.
  • 4. For each serving grill 3 shrimp skewers basting with 1/4 cup grilling glaze, taking care not to burn glaze. When cooked, roll each skewer in coconut and serve with 2 oz. dipping sauce.
  • 3. Skewer 2 shrimp per soaked 6" skewer. Refrigerate until needed.