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.