Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Mushroom slices
1 tb Margarine
1 c Kraft Think 'N Spicy
Chunky Barbecue Sauce
6 oz Frozen cooked shrimp, thawed
1 tb Prepared horseradish
1 1/2 lb Salmon steaks, 1" thick

Saute mushrooms in margarine. Reduce heat. Stir in 1/2 cup barbecue
sauce, shrimp and horseradish; heat thoroughly, stirring constantly.

OUTDOORS:

Place fish on greased grill over low coals (ash gray). Grill,
uncovered, 6 to 8 minutes on each side or until fish flakes easily
with fork, brushing frequently with remaining sauce. Serve with
shrimp mixture.

INDOORS:

Place fish on greased rack of broiler pan. Broil 5 minutes on each
side or until fish flakes easily with fork, brushing frequently with
remaining barbecue sauce. Serve with shrimp mixture.

From: the Kraft Barbecue Guide, 1987.

Painstakingly typed in by Jeff Duke.

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