New Orleans Shrimp

Seafood

2 pounds raw shrimp
***POACH IN FOLLOWING***
8 cups water
1/4 cup sliced onion
1 tablespoon garlic powder granulated
2 bay leaves
2 celery ribs with leaves
2 tablespoons salt
4 tablespoons lemon juice
***MARINADE***
1/2 cup finely chopped celery
1 green onion finely chopped
6 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon hot pepper sauce
5 tablespoons horseradish
2 tablespoons mustard
1 tablespoon paprika
1 teaspoon salt
1 tablespoon pepper white
1/2 cup ketchup
1/3 cup chili powder

Marinade shrimp for 24 hours Simmer the shrimp for 5 minutes don't overdue, wash in cold water immediately and shuck the shells.  Take some good bacon and cut into thirds and fry it just enough to be done. Get the shrimp out and wrap bacon around each shrimp and secure with toothpick. Place these on cookie trays so they can be made ahead of time. About an hour before serving, take the cookie tray with the shrimps and put in smoker at 235 degrees. Brush a couple times with maraschino vodka cherry juice. If preferred just use a light coat of a good oil instead.