Grilled salmon with surf sauce

• 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.
 
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