RED LOBSTER

Barbecue Sauce

THIS TOMATO-BASED SAUCE GOES SURPRISINGLY WELL WITH GRILLED-IN-THE-SHELL

SHRIMP AND MAKES A WELCOME CHANGE FROM COCKTAIL SAUCE.

1 / 2 cup chunky-style marinara sauce, purchased or your own 1 / 2 cup chili sauce 1 tablespoon Grey Poupon, or other Dijon mustard 1 tablespoon white wine vinegar

1 teaspoon chili powder

1 / 4 teaspoon dry mustard Vigorously whisk the ingredients together. Use immediately or refrigerate in an airtight container for up to 1 month.

Makes about 1 cup

This condiment freezes well. Put a piece ofp lastic wrap directly onto the surface