Lori Taylor
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 5 lb raw shrimp, unpeeled
• 1 large onion, quartered
• 3 cloves garlic
• 1/2 cup oil
• 1/2 cup catsup
• 1/2 tsp Tabasco®
• 1/2 tsp black pepper
• 1 lemon, quartered
• 1/4 cup vinegar
• 1/4 cup plain salt
• 1/4 cup Toney’s® seasoning

Wash shrimp. Half fill 6 quart pot with water. Bring to boil. Add all ingredients except shrimp and salt. Return to a boil and add shrimp. Boil for 5 minutes; remove from heat. Add salt; stir to dissolve. Let set, covered for 30 minutes for shrimp to absorb flavor. Remove shrimp. Water is excellent for boiling potatoes and corn.

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