Summary

Ingredients

• 1 tablespoon butter
• 1 small onion (s), finely chopped
• 180 g tomato ketchup
• 3 tablespoon Worcestershire sauce
• 2 tablespoon sauce (steak sauce)
• 1 tablespoon apple cider vinegar
• 3 tablespoon sugar, brown
• 60 ml water
• 1 dash Tabasco
• 16 large shrimp (s), detached from the shell, without intestines
• 6 slices bacon, thin

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Instructions

1. Melt the butter in a saucepan over low heat. Fry the onion in it for 5 minutes until translucent. Add the ketchup, Worcestershire and steak sauce, vinegar, sugar, water and Tabasco. Bring to the boil, reduce the heat and simmer in an open saucepan for 20 minutes. Set the barbecue sauce aside to cool.
2. Marinate the prawns in the cooled sauce for 30 minutes. In the meantime, preheat the garden or kitchen grill. Cut the bacon slices crosswise into thirds. Remove the prawns from the sauce and wrap each one with a piece of bacon. Then stick on soaked skewers and grill over high heat for about 3 minutes on each side until the bacon is crispy. Heat the remaining barbecue sauce again and serve with it.