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New Orleans Shrimp


2 pounds raw shrimp
8 cups water
1/4 cup sliced onion
1 tablespoon garlic powder granulated
2 bay leaves
2 celery ribs with leaves
2 tablespoons salt
4 tablespoons lemon juice
1/2 cup finely chopped celery
1 green onion finely chopped
6 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon hot pepper sauce
5 tablespoons horseradish
2 tablespoons mustard
1 tablespoon paprika
1 teaspoon salt
1 tablespoon pepper white
1/2 cup ketchup
1/3 cup chili powder

Marinade shrimp for 24 hours Simmer the shrimp for 5 minutes don't overdue, wash in cold water immediately and shuck the shells Took some good bacon and cut into thirds and fryed just enough to be done. Get the shrimp out and wrap bacon around each shrimp and secure with toothpick. I placed these on cookie trays so they can be made ahead of time. About an hour before serving took cookie tray with the shrimpys and put in smoker at 235 degrees. I brushed these a couple times with marachino votka cherry juice. If one doesn't have this I would recommend a light coat of a good oil. Serve. These were totally devoured in short time. Posted to the BBQ-List by Don Havranek on 14 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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