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Peel and devein shrimp, leaving tails intact. Place shrimp in a large heavy-duty zip-top plastic bag. Set aside. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; saute until tender. Stir in ketchup and next 6 ingredients; pour over shrimp. Seal bag; shake until shrimp is coated. Marinate in refrigerator 1 hour, turning once. Prepare grill. Thread shrimp evenly onto 8-inch skewers, running skewers through necks and tails. Place skewers on grill rack coated with cooking spray, and grill, covered, 3 to 4 minutes on each side or until shrimp are done. Squeeze 1 lemon wedge over each skewer; serve immediately.
RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Ceramic kamado — grill, smoke, bake pizza, hold temp 225-750F
WiFi-connected pellet grill — set-and-forget smoking and grilling
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Ceramic kamado — grill, smoke, bake pizza, hold temp 225-750F
WiFi-connected pellet grill — set-and-forget smoking and grilling
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking