Louisiana BBQ'd Shrimp

      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                             1/2 ts Oregano, ground
      2 ea Garlic, cloves, minced            1/2 ts Cinnamon
    1/2 c  Onion, minced                       1 tb Bacon fat
    1/2 c  Celery, diced                       5 lb Shrimp, peeled and deveined
    1/4 c  Parsley, minced                          Salt to taste
      1 ea Juice & rind of 1 Lemon

       Combine all 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 barbequing
  skewers.  Barbeque, 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.