Louisiana bbq'd shrimp
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Ketchup |
| ¼ | teaspoon | Hot pepper sauce |
| 1 | cup | Water |
| 1½ | tablespoon | Worcestershire Sauce |
| ½ | cup | Cider Vinegar |
| ½ | teaspoon | Basil, ground |
| ¾ | cup | Sugar |
| 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 |
| ½ | teaspoon | Cinnamon |
| ¼ | cup | Parsley, minced |
| Salt to taste | ||
| 1 | each | Juice & rind of 1 Lemon |
Directions
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.