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Servings: 12


  • 1 cup rice wine vinegar
  • 2 tsp. red pepper flakes
  • 1 1/2 cups caramel sauce
  • 1 1/2 cups CATTLEMEN'S® Kansas City Classic Barbecue Sauce
  • 18-24 ct per lb. 6 lbs. shrimp, raw peeled, tail on
  • 24 bamboo skewers, soaked


  • 1. To make BBQ glaze: Hydrate pepper flakes in vinegar. Combine with caramel and CATTLEMEN'S® Kansas City Classic Barbecue Sauce. Keep at room temp till needed.
  • 2. Skewer shrimp (5 per skewer) and very lightly coat with BBQ glaze.
  • 3. Grill over very hot grill turning once and basting before flipping and again after removing from grill. Serve 2 skewers hot with 1/4 cup sauce to dip.