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Buffalo Shrimp
20 (16-20 count) each raw shrimp, peeled, tail-on5 dashes Cholula sauce or other hot pepper sauce
1 cup favorite barbecue sauceUsing 5 wooden skewers, place 4 shrimp on each skewer.Combine Cholula and barbecue sauce and pour over shrimp skewers. Marinate overnight.Grill.
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