ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

"Down-Home Louisiana Barbecued Shrimp"

This recipe came from Cajun country. In Louisiana, they prepare this barbecue sauce one week in advance of the barbecue and then refrigerate it so the flavors will blend to just the right taste. Serve the sauce on the table so guests who want more can serve themselves.

To accompany your Barbecued Shrimp, you'll also find recipes for Southern Hush Puppies, Sandy's Barbequed Baked Beans, and Old-Fashioned Coleslaw, a perfect combination for a perfect backyard barbeque.

In the South, gallons of sweetened iced tea and beer are served to quench the thirst of summer guests.

Ingredients

2 cups ketchup

1 cup water

1/2 cup cider vinegar

3/4 cup sugar

2 cloves of garlic, finely minced

1/2 cup finely chopped onion

1/2 cup finely diced green pepper

1/2 cup finely diced celery

1/4 cup finely minced parsley

Juice and rind of 1 lemon

1/8 teaspoon liquid hot pepper sauce, or more to taste

1 1/2 tablespoons Worcestershire sauce

1 1/2 teaspoons liquid smoke

1/2 teaspoon each dried basil, dried oregano, and ground cinnamon

1 tablespoon bacon drippings

salt to taste

5 pounds large shrimp, peeled and deveined

To Prepare the Barbecue Sauce

In a 3-quart saucepan, combine all the ingredients down through the bacon drippings.

Cook, uncovered, over medium heat, stirring frequently, until contents are reduced to 1 quart (4 cups), approximately 35 to 50 minutes. Taste and add salt if necessary.

Allow the sauce to cool, then cover and refrigerate for one week before using.

To Marinate the Shrimp

Allow the sauce to come to room temperature, then place it and the shrimp in a large bowl and marinate for 1 hour. Stir the shrimp in the sauce once or twice during the marinating period.

While the shrimp are marinating, prepare the grill. When the fire is ready, position the rack 4 inches above the heat source, then cover it with a layer of heavy-duty broiler foil. Puncture the foil to make ventilation holes.

Place the shrimp in a hinged wire grill basket or spread the shrimp evenly on the prepared rack. Allow them to cook 1 minute, then brush them with the barbecue sauce and turn. Brush again with more sauce. Shrimp cook quickly, and should be ready within 5 minutes.

Makes 1 quart of sauce

5 pounds of shrimp serves 4 to 6 people.