Death by crucifixion seems to include all that pain and death can have of the horrible and the ghastly, dizziness, cramp, thirst, starvation, sleeplessness, traumatic fever, tetanus, shame, long continuance of torment, horror of anticipation, mortification of open wounds, breathlessness, all intensified just up to the point at which they can be endured at all, but stopping short of the point which would give the sufferer the relief of unconsciousness. The unnatural position made every movement painful, the lacerated veins and crushed tendons throbbed with incessant anguish. The wounds inflamed by exposure gradually gangrened, the arteries especially at the head and stomach became swollen, compressed with surcharged blood while each variety of misery went on gradually increasing. There was added to them the intolerable pang of a burning and raging thirst. All these physical complications cause an internal excitement and anxiety and in all this you couldn't catch your breath.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Seafood		Clprime1	1	servings

INGREDIENTS

4		Inch tart shells; cooked (4 to 5)
2	lb	Sweet potatoes; roasted and peeled
2		Oranges; zested and juiced
1/2	c	Light brown sugar
1	pn	Ground cloves
1	ts	Vanilla extract
1	ts	Cinnamon
1	pn	Salt
16		Jumbo shrimp; peeled in center,
		; head and tail
		; intact, about 2
		; pounds
2	ts	Seafood seasoning
1	ts	Finely chopped rosemary
1	tb	Finely chopped garlic
1	ts	Cracked black pepper
4	tb	Unsalted butter; up to 6
1/4	c	Beer
1	tb	Worcestershire sauce
1		Lemons; juiced
1/2	c	Seafood stock

INSTRUCTIONS

SWEET POTATO FILLING
BBQ SHRIMP
Process ingredients until blended. Taste for salt and sugar. Keep warm
until ready to serve.
  BBQ SHRIMP:
Brown small amount of butter in skillet, add pepper, rosemary and
shrimp; add seasoning, and garlic; saute over high heat until shrimp
are pink.
Add Worcestershire, beer and stock; bring to a boil and allow liquid
to reduce.
Finish sauce by emulsifying butter into it.
  TO SERVE:
Fill the tart shells with the warm sweet potato mixture; arrange
shrimp on top and then pour the sauce over and around the pie.
Garnish with a sprig of fresh rosemary.
Converted by MC_Buster.
Per serving: 1680 Calories (kcal); 51g Total Fat; (26% calories from
fat); 38g Protein; 277g Carbohydrate; 294mg Cholesterol; 572mg Sodium
Food Exchanges: 10 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2
Fruit; 9 Fat; 5 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0062
Converted by MM_Buster v2.0n.

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