2 tbsp. butter
1 clove garlic
1/2 c. chopped celery
1 c. tomato catsup
1 c. water
2 tbsp. Worcestershire sauce
2 tbsp. molasses
1/8 tsp. black pepper
1/2 tsp. salt

Cook above ingredients for 45 minutes. Mix 1 1/2 tablespoons cornstarch with 2 tablespoons water; add to sauce. Stir until thick. Add 2 pounds cooked shrimp. Serve over rice.