Provided by Campbell's Kitchen
Stir the picante sauce, tomato sauce, sugar and lemon juice in a large bowl. Add the shrimp and toss to coat.
Thread the shrimp on 12 skewers.
Lightly oil the grill rack and heat the grill to medium. Grill the shrimp for 10 minutes or until they're cooked through, turning and brushing often with the picante sauce mixture. Discard any remaining picante sauce mixture.
Tip: For even easier preparation, you can buy frozen large shrimp already peeled and deveined. Just thaw and use instead of the fresh shrimp.
This recipe has been added to the following public cookbooks:
TERESA'S AOL COOKBOOK,
Grilling Classics
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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