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Barbecued Shrimp

Source of Recipe

The Kamado Cookbook


List of Ingredients


SAUCE:
2 cups catsup
1 cup wine vinegar
1/4 cup soy sauce
2 TB instant minced onion
2 TB brown sugar, firmly packed
2 TB lemon juice
2 TB dry mustard
2 TB salad oil
2 TB instant minced garlic
1/2 tsp. basil leaves, crushed
1/2 tsp. black pepper
1/8 tsp. red pepper (cayenne)

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1-1/2 lbs. raw, large-size shrimp
1-1/2 lbs. sliced bacon




Recipe

Blend together all sauce ingredients in saucepan. Bring to boil, reduce heat and simmer for 30 minutes.
Meanwhile, shell and devein shrimp, leaving tails on.
Cut bacon slices in half and fry until cooked but not crisp.
Drain thoroughly on paper towels. While bacon is still hot wrap around shrimp and secure with a toothpick that has been soaked in water (or bamboo skewers).
Place on grill and cook 2-3 minutes on each side, brushing with barbecue sauce.