In the 1950's, Duncan Hines was considered one of "the Nation's Foremost" Authorities "on Good Food." I've set out to transcribe and recreate many of his favorites recipes from the road. In most cases, the origin of these recipes no longer exist. This recipe is courtesy of The Art of Grilling, Baking, Barbequeing, a Duncan Hines Cookbook from 1952.
Remove shell and back vein and wash thoroughly.
Chop Garlic Fine and add catsup, salt and paprika. Beat in the oil until well blended. Pour over shrimp and marinate overnight in refrigerator.
When ready to serve, place shrimp on sides in shallow pan, pour over some of the sauce, broil under flame in 350º oven* for about 8 minutes on each side. Do not put shrimp too near flame and do not overcook as that toughens them. They should be lightly browned on each side.
(*This may be deliciously done in the Estate Bar-B-Kewer with low heat settings.)
Serve hot on frilled toothpicks.