Recipe - Louisiana Bbqd Shrimp

2 cup Ketchup
One fourth teaspoon Hot pepper sauce
1 cup Water
1 One half tablespoon Worcestershire
Sauce
One half cup Cider Vinegar
One half teaspoon Basil, ground
Three fourths cup Sugar
2 Garlic, cloves, minced
One half cup Onion, minced
1 tablespoon Bacon fat
One half cup Celery, minced
5 pound Shrimp, peeled and
deveined
One half teaspoon Oregano, ground
One half teaspoon Cinnamon
One fourth cup Parsley, minced
Salt to taste
1 Juice & rind of 1 Lemon

Combine all ingredients except shrimp. Cook, stirring frequently 3550
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini