|Chopped onion||1⁄2 Cup (8 tbs)|
|Ketchup||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 1⁄2 Tablespoon|
|Brown sugar||3 Tablespoon|
|White vinegar||1 Tablespoon|
|Tomato paste||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Red cayenne pepper||1 Dash|
|Jumbo shrimp||24 , shelled, deveined|
|Bacon slices||12 , cut in halves|
Melt butter or margarine in a medium saucepan.
Add onion; saute until soft and transparent.
Stir in ketchup, water, Worcestershire sauce, brown sugar, vinegar, tomato paste, dry mustard and red pepper.
Stirring occasionally, simmer uncovered 15 minutes.
Remove from heat.
Immediately stir shrimp into sauce, covering completely.
Let stand 15 minutes.
Preheat broiler or grill; grease rack.
Remove shrimp from sauce.
Wrap each coated shrimp in a piece of bacon; secure with a wooden pick.
If desired, thread 4 or 5 bacon-wrapped shrimp on a skewer.
Place on greased rack about 4 inches from hot coals or high heat.
Cook 3 to 4 minutes.
Turn; cook remaining side until bacon is crisp.
Reheat sauce; serve separately.