Grilled Shrimp Catonsville (From Griot's Cookbook)

• 16 -20 large shrimp, dehulled, deveined and drained
• 12 cup onion, finely diced
• 1 cup catsup
• 2 tablespoons brown sugar
• 12 teaspoon salt
• 14 cup malted vinegar
• 12 tablespoon dry mustard
• 14 cup fresh lemon juice
• 14 cup Worcestershire sauce
• 14 cup green pepper, chopped
• seasoning salt
• seasoned pepper

1. Season prepared shrimp with seasoned salt and pepper; let set at room temperature for 1 hour.
2. Combine all other ingredients; blend and set over low heat for 30 minutes.
3. Remove from heat and let thicken and cook.
4. Place shrimp in a shallow pan; cover with the cooled sauce and refrigerate overnight.
5. Set out at room temperature 2 hours prior to cooking.
6. Grill shrimp over very HOT charcoal fire until done; turn and coat frequently with sauce while cooking.
7. Serve immediately.

shrimp, onion, catsup, brown sugar, salt, malted vinegar, mustard, lemon juice, worcestershire sauce, green pepper, salt, pepper

Taken from www.food.com/recipe/grilled-shrimp-catonsville-from-griots-cookbook-236290 (may not work)