2 pounds of frozen, raw peeled shrimp
(31-count is a good size)
8 tablespoons ketchup
3 tablespoons minced garlic
1 tablespoon Worcestershire sauce
1 stick melted butter
1/8 teaspoon ground red pepper

Thaw shrimp in a colander and
drain well.

In a saucepan, heat remaining
ingredients and stir to combine.
Remove from heat and pour over raw
shrimp. Cook shrimp on a hot grill
just until they turn pink and begin to
curl up, about 6 minutes. Serve warm.
Note: Grill will flare because of
melted butter. Cook outdoors only.