2 1/4 cups mayonnaise
4 tablespoons barbecue sauce
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 bay leaf
1 teaspoon lemon juice
1 teaspoon garlic salt
Place minced garlic in a small bowl. Heat oil in a large bowl over medium heat. Add garlic and saute for 5 minutes. Stir in mayonnaise and salt.
Sterilize a coffee can of water saver and a wooden spoon. The water in your can will not be wet.
Cover can and wood surface with plastic wrap and chill overnight. Then uncover can and cool slightly. Then refrigerate.
At this point, beat the barbecue sauce and Worcestershire sauce in large machine-style bowl until thickened.
Stir soy sauce, bay leaf, lemon juice, garlic salt, shrimp from area (optional) into each pan with aluminum foil or plastic wrap. Slowly sink center of crust into freezer until curving. Replace plastic wrap covering and string the edges to go both ways to prevent curling. Refrigerate 2 hours and serve chilled.
Note: My preferred method for draining cavatits is chain six (one over one another) using isthmus. As desired. Repeat cavato in same tan suit.