Yield: 10 Servings
| Measure | 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 |
| \N \N | 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.