Title: Louisiana Bbq'd Shrimp
Categories: Seafood Bbq
Yield: 10 Servings
| 2 | c | Ketchup |
| 1 | c | Water |
| 1/2 | c | Cider Vinegar |
| 3/4 | c | Sugar |
| 2 | | Garlic, cloves, minced |
| 1/2 | c | Onion, minced |
| 1/2 | c | Celery, diced |
| 1/4 | c | Parsley, minced |
| 1 | | Juice & rind of 1 Lemon |
| 1/4 | ts | Hot pepper sauce |
| 1 1/2 | tb | Worcestershire sauce |
| 1/2 | ts | Basil, ground |
| 1/2 | ts | Oregano, ground |
| 1/2 | ts | Cinnamon |
| 1 | tb | Bacon fat |
| 5 | lb | Shrimp, peeled and deveined |
| | | Salt to taste |
Combine all except shrimp. Cook, stirring frequently 35-50 minutes.
Allow to cool. Refrigerate sauce 1 week to allow flavors to truly blend.
Marinate shrimp in sauce a minimum of 1 hour. Arrange shrimp on barbequing
skewers. Barbeque, basting every minute with left over sauce. Should be
done in about 5 minutes. Shrimp are done when the flesh turns from pink to
white. Do not overcook!!! Overcooked shrimp are tough and chewy.