Barbecued Shrimp

(Editor’s Note: Last week I asked readers for feedback on what they liked and what was lacking in their local paper. One reader said, “recipes.” The paper has had cooking columns in the past, and we’d like to try a different approach now. Send in your recipes! Jasper Countians are asked to submit their favorite recipes, and maybe a few remarks, to share with their neighbors. They may be e-mailed to editor@themonticellonews.com or mailed to P O. Box 30, Monticello, GA 31064. Recipes may also be delivered to 237 West Washington Street, Monticello. Below is the note that prompted this action and a recipe.)

Happy New Year Editor,
My wife and I moved here from “the big city” a few months back and absolutely love the feelings of small town life. I tell her that if we could make a living from home, we would never leave. I especially love reading The Monticello News. I was reading this week’s copy and came across your Kathy’s Korner column.

You were talking about being a close knit community. I was thinking of all the things that bring my family and friends together, the biggest thing I think is food. So, how about having a column about recipes. Family recipes, restaurant recipes or favorites. I would like to submit to you one of my family’s favorite, Barbequed Shrimp.
Enjoy, Shawn Carroll

Barbecued Shrimp
3 slices bacon chopped course
1 stick margarine – not butter
2 T. dijon mustard
2 t. chili powder
1/4 t dried basil
1/4 t dried thyme
black pepper to taste
1 T crab boil
1/2 t hot sauce (I like Louisiana)
1 1/2 lbs large shrimp – shells on

Cook bacon in large casserole dish in oven at 375 until brown; add remaining ingredients, turn to coat and cook uncovered for about 20 minutes or until shrimp are done.