Louisiana Barbecued Shrimp

Yield: 10 servings

Ingredients

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

Instructions

1. Combine all ingredients except shrimp. Cook, stirring frequently, for 35 to 50 minutes. Allow to cool.
2. Refrigerate sauce 1 week to allow flavors to truly blend.
3. Marinate shrimp in sauce for a minimum of 1 hour.
4. Arrange shrimp on skewers. Grill, basting every minute with leftover sauce. Should e 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.