Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/4 teaspoon ground cloves
• 1/4 teaspoon seasoned salt
• 1/2 teaspoon dried thyme
• 1 teaspoon ground mustard
• 1 teaspoon celery salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Neelys BBQ dry rub seasoning, recipe follows
• 1/2 lemon, juiced, plus lemon wedges, for garnish
• 1/4 cup Neely's BBQ sauce, recipe follows
• Cocktail Sauce, recipe follows
• 1 1/2 cups paprika
• 3/4 cup sugar
• 3 3/4 tablespoons onion powder
• 2 cups ketchup
• 1 cup water
• 1/2 cup apple cider vinegar
• 5 tablespoons light brown sugar
• 5 tablespoons sugar
• 1/2 tablespoon fresh ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon ground mustard
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 cup ketchup
• 1 teaspoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 2 tablespoons prepared horseradish
• 1/2 lemon, juiced
• Dash hot sauce

Instructions

1. Watch how to make this recipe.
2. Rinse shrimp thoroughly in cold water and place in large bowl. Mix cloves, seasoned salt, thyme, mustard, celery salt, pepper, and Neelys seasoning in a small bowl. Sprinkle shrimp with the seasoning mixture and toss. Add lemon juice and the BBQ sauce and mix thoroughly. Cover and let marinate for 20 minutes.
3. Preheat grill to a medium heat. Place shrimp on grill, directly over heat. Cook for 1 1/2 to 2 minutes per side and fully cooked. Serve with cocktail sauce and garnish with lemon wedges.
4. Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
5. In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
6. Combine all ingredients in a bowl. Serve chilled.