Louisiana Barbecued Shrimp

Servings: 10

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

Combine all ingredients except shrimp. Cook, stirring frequently, for 35 to 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 skewers. Grill, 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.