2 tbsp. butter
1/2 c. chopped onion
3/4 c. catsup
1/4 c. water
2 1/2 tbsp. Worcestershire sauce
3 tbsp. brown sugar
1 tbsp. white vinegar
1 tbsp. tomato paste
1/2 tsp. dry mustard
Dash of red (cayenne) pepper
24 lg. to jumbo shrimp, shelled, deveined
12 bacon slices, cut in halves

Melt butter in medium saucepan. Saute onion until soft and transparent. Add rest of ingredients to make a sauce. Stir 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. 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.