Take all ingredients (except shrimp) and put into a saucepan over low to medium heat for 3-5 minutes or until the sauce starts bubbling. Turn off heat and cover.
Place shrimp on a heated charcoal grill (can be cooked over oak, hickory or mesquite wood instead of charcoal) for about two minutes on each side or until pink.
Remove shrimp from grill and place in a flat dish or platter about 1″ deep.
Take warm sauce and gently pour over shrimp and garnish with chopped parsley.
Makes 2 servings
Recipe submitted by Bob Kaufman. Bob says, “Serve the rest of the bottle of wine with the meal and enjoy, as this is absolutely yummy!” Bob is a retired Deputy Sheriff from Atlanta, Georgia. These days he has a part time business manufacturing nametags for law enforcement and says, “I have been doing this since I was in my late teens and have thoroughly enjoyed it ever since.” Regarding his inspiration for this excellent recipe Bob said, “I had a few glasses of wine the night I came up with the recipe for the shrimp with the Asiago Caesar Dressing. I used my wife as a guniea pig and it turned out to be delicious!”