Louisiana BBQ'd Shrimp

Recipe Ingredients

2 cups	474ml	Ketchup
1 cup	237ml	Water
1/2 cup	118ml	Cider vinegar
3/4 cup	148g / 5.2oz	Sugar
2		Garlic - cloves, minced
1/2 cup	31g / 1.1oz	Onion - minced
1/2 cup	55g / 1.9oz	Celery - diced
1/4 cup	23g / 0.8oz	Parsley - minced
1		Juice and rind of 1 lemon
1/4 teaspoon	1.3ml	Hot pepper sauce
1 1/2 tablespoons	22ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Basil - ground
1/2 teaspoon	2.5ml	Oregano - ground
1/2 teaspoon	2.5ml	Cinnamon
1 tablespoon	15ml	Bacon fat
5 lbs	2270g / 80oz	Shrimp - peeled and deveined
		Salt to taste

Recipe Instructions

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.

Source:
John Mitchell

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