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.