| 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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