Yield: 10 Servings
|¼ teaspoon||Hot pepper sauce|
|1½ tablespoon||Worcestershire Sauce|
|½ cup||Cider Vinegar|
|½ teaspoon||Basil, ground|
|2 eaches||Garlic, cloves, minced|
|½ cup||Onion, minced|
|1 tablespoon||Bacon fat|
|½ cup||Celery, diced|
|5 pounds||Shrimp, peeled and deveined|
|½ teaspoon||Oregano, ground|
|¼ cup||Parsley, minced|
|Salt to taste|
|1 each||Juice & rind of 1 Lemon|
Combine all ingredients 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 barbecuing skewers. Barbecue, 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.