• 20-medium-large raw, peeled, de-veined shrimp
• U-Bake's Butt Rub
• 3/4 cup Amaretto
• Kabob skewers

Take 20-medium-large raw, peeled, de-veined shrimp and put in a container with a lid or in a ziplock bag. Then sprinkle U-Bake's Butt Rub on shrimp and shake to coat. (The more you use the spicier the shrimp will be)

Add 3/4 cup Amaretto and shake again. (You may need more for large amounts of shrimp) Refrigerate up to 2 hours shaking a couple times. Put shrimp on kabob skewers and grill on medium heat 3-5 minutes per side until shrimp has a light pink color. Be careful not to over cook the shrimp as they will get tough.

Very sweet flavor, with a little kick!