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  • Maple-Bourbon Barbecue Sauce

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    • Ingredients

      6-ounce can tomato paste

      1 cup bourbon

      ½ cup cider vinegar

      ½ cup packed brown sugar

      ½ cup maple syrup

      ¼ cup soy sauce

      2 tablespoons molasses

      2 tablespoons Worcestershire sauce

      2 tablespoons Frank’s Red Hot sauce

      2 teaspoons smoked paprika

      2 teaspoons garlic powder

      2 teaspoons onion powder

      1 teaspoon ground cumin

      1 teaspoon mustard powder


      In a medium saucepan over medium-high heat, whisk together all ingredients.

      Bring to a simmer, then lower the heat to just maintain a gentle simmer. Cook until thickened and reduced by about half, about 20 minutes. Cool and refrigerate, covered, for

      up to 2 weeks.

      Notes, Options, Substitutions

      Start to finish: 30 minutes

      Makes 1 ½ cups

      Good for grilled shrimp. Use 2 pounds extra jumbo raw shrimp, peeled,

      Heat the grill to medium-high.

      Thread the shrimp onto bamboo skewers, about 6 to 7 shrimp per skewer. Use a pastry brush to lightly baste the shrimp with half of the barbecue sauce. Grill shrimp for 3 minutes per side, or until just pink and firm.


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