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.