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Frank's® RedHot®



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Servings: 20


  • 3 1/2 cups Zucchini, 1 inch cubes
  • 3 1/2 cups Yellow squash, 1 inch cubes
  • 3 1/2 cups Onions, quartered, layers separated
  • 3 1/2 cups Green bell peppers, 1 inch chunks
  • 40 each Mushrooms, fresh, whole, stems removed
  • 4 lbs. Shrimp, medium, raw, cleaned, thawed
  • 6 cups Sweet-and-Sour sauce, prepared
  • 4 cups FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 3 tbsp. FRENCH'S® Dijon Mustard
  • 1 tbsp. Sesame oil
  • 40 each Wooden picks or metal skewers, 6 inches


  • 4. To assemble: Remove vegetables and shrimp from marinade and skewer on picks. Use 3 shrimp and 3 vegetable cubes on each skewer. Broil for 3 to 5 minutes, or until shrimp turn pink. Turn once. Remove from broiler. Serve each portion with 1/4 cup dipping sauce.
  • 1. Arrange zucchini, squash, onions, peppers, mushrooms and shrimp in holding container to marinate.
  • 2. Combine sweet and sour, RedHot, Dijon and sesame oil in saucepan. Mix well. Bring to simmer over low heat. Simmer for 4 to 5 minutes to blend flavors. Remove from heat. <br>3. Pour half the sauce over vegetables and shrimp. Marinate under refrigeration for 1 hour. Reserve remaining half to serve as dipping sauce.