2 cups Ketchup
1/4 tsp Hot pepper sauce
1 cup Water
1 1/2 Tbs Worcestershire Sauce
1/2 cup cider Vinegar
1/2 tsp Basil, ground
3/4 cup Sugar
2 Garlic, cloves, minced
1/2 cup Onion, minced
1 Tbs Bacon fat
1/2 cup Celery, diced
5 lbs Shrimp, peeled and deveined
1/2 tsp Oregano, ground
1/4 tsp Cinnamon
1/4 cup Parsley, minced
Salt, to taste
Juice & rind of 1 Lemon

Combine all ingredients except shrimp in a saucepan. Cook, stirring frequently 35-50 minutes. Allow to cool. Refrigerate sauce at least 24 hours 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. Do not overcook or the shrimp will be tough and chewy.