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 ea 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 ea Juice & rind of 1 Lemon
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.