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Ray’s BBQ Shrimp

12″ metal skewers or wooden skewers, soaked
Large shrimp
1 (16 oz.) jar Cattleman’s or Bulls
Eye BBQ Sauce
6 tbsp. Worcestershire sauce
6 tbsp. Horseradish

Combine sauce ingredients. Wrap shrimp in bacon starting at tail. Thread on skewer, about 5 per skewer. Grill over medium flame, brushing with sauce and turning often. Cook until shrimp are bright pink and bacon is crisp.