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Louisiana BBQ'd Shrimp

none

2 cups ketchup
1 cup water
1/2 cup cider vinegar
3/4 cup sugar
2 each garlic; cloves, minced
1/2 cup onion; minced
1/2 cup celery; diced
1/4 cup parsley; minced
1 each juice and rind of 1 lemon
1/4 teaspoon hot pepper sauce
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon basil; ground
1/2 teaspoon oregano; ground
1/2 teaspoon cinnamon
1 tablespoon bacon fat
5 pounds shrimp; peeled and deveined
salt to taste

Combine all 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 barbequing skewers. Barbeque, 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. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. - - - - - - - - - - - - - - - - - -

Yield: 10 servings

Preparation Time: 0:00


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