Barbecued Cajun Shrimp

Olive oil-flavored vegetable cooking spray

1/4 C. diced onion

1 T. brown sugar

1 T. dry mustard

1/4 t. garlic powder

1 T. white vinegar

1/2 C. ketchup

Dash of hot sauce

2 T. fresh rosemary, chopped

24 unpeeled jumbo fresh shrimp

1 lemon, cut into wedges

Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Add onion. Saute until tender. Remove from heat. Add brown sugar, dry mustard, garlic powder, vinegar, ketchup, hot sauce and rosemary. Blend well.

Let stand 2 to 3 hours. Peel and devein shrimp. Place in a shallow dish. Pour marinade over shrimp, coating both sides. Cover and chill 1 hour. Soak 4 (8-inch) wood skewers in water for 30 minutes. Thread tail and neck of six shrimp on each skewer so shrimp will lie flat. Grill over medium-hot coals 3 to 4 minutes on each side or until shrimp are pink. Squeeze lemon over shrimp.

Serves 4.

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