Name: Pan-Barbecued Shrimp
Ingredients: 2 lb Large Shrimp *; 1 tb Fresh Minced Parsley; 1/4 lb Unsalted Butter; 3 tb Olive Oil; 1 ts Paprika; 1 tb Worcestershire Sauce; 1 tb Fresh Lemon Juice; 1/2 Lemon, Thinly Sliced; 1 ts Ground Red Pepper; 3/4 ts Liquid Smoke; 1/2 ts Dried Oregano; 1/4 ts Tabasco Sauce; 1/2 ts Salt; 1/2 ts Fresh Ground Pepper

It is the job of the church to baptize every true convert as “an outward symbol of an inward reality” and we must do that as soon as possible. But we must emphasize in the case of children and really every professing believer that it is valid converts we baptize, not just anyone who says he has believed. We find that knowing this is more difficult with children because they cannot express themselves as an adult would and because their experiences in life have not as clearly demonstrated that they have life from God. But we still cannot baptize those we only hope are Christians. So we must wait until we know, and then we will baptize as immediately as possible.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood, Syd’s book	4	Servings

INGREDIENTS

2	lb	Large Shrimp *
1	tb	Fresh Minced Parsley
1/4	lb	Unsalted Butter
3	tb	Olive Oil
1	ts	Paprika
1	tb	Worcestershire Sauce
1	tb	Fresh Lemon Juice
1/2		Lemon, Thinly Sliced
1	ts	Ground Red Pepper
3/4	ts	Liquid Smoke
1/2	ts	Dried Oregano
1/4	ts	Tabasco Sauce
1/2	ts	Salt
1/2	ts	Fresh Ground Pepper

INSTRUCTIONS

* Shrimp should be uncooked and unpeeled.
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Wash shrimp and slit down the back so they will be easy to peel.  You may
peel before cooking, but traditionally the shrimp are cooked in the
barbecue sauce in the shell.  Combine remaining ingredients in a saucepan;
simmer for 10 minutes.  Pour over shrimp and mix thoroughly.  Cover and
refrigerate at least 2-3 hours, stirring occasionally.  Heat oven to 300&deg;F.
Place shrimp and sauce in a shallow pan or black iron skillet. Bake shrimp,
turning frequently until they just turn pink, about 15-20 minutes. Do not
over bake.  Shrimp should be tender.  From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

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