| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 10 | Servings | |
INGREDIENTS
| 2 | c | Ketchup |
| 1/4 | ts | Hot pepper sauce |
| 1 | c | Water |
| 1 1/2 | tb | Worcestershire Sauce |
| 1/2 | c | Cider Vinegar |
| 1/2 | ts | Basil, ground |
| 3/4 | c | Sugar |
| 2 | Garlic, cloves, minced | |
| 1/2 | c | Onion, minced |
| 1 | tb | Bacon fat |
| 1/2 | c | Celery, diced |
| 5 | lb | Shrimp, peeled and deveined |
| 1/2 | ts | Oregano, ground |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Parsley, minced |
| Salt to taste | ||
| 1 | Juice & rind of 1 Lemon |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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