Melt butter in a small saucepan. Add remaining ingredients. Brush on seafood; baste occasionally during grilling. May also be served warm
as a nice dipping sauce with shrimp, crawfish, crab and lobster.
Yields: 1/2 cup From: "Taste of Home" Magazine but recipe actually from "Barbecuing and Sausage-Making Secrets" book Posted by: Debbie Carlson (D.CARLSON) - GEnie