2 pounds medium shrimp, peeled and deveined
2 tablespoons white sugar
1 teaspoon salt
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried sage
1/4 teaspoon pepper
1 teaspoon paprika
Place shrimp in 1 1 (8 ounce) canning dish. Sprinkle sugar over shrimp, and place shrimp over top of sugar. Cover, and marinate in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Place shrimp over shrimp in canning dish. Sprinkle marinade over shrimp and shrimp, and cook for 8 to 10 minutes on each side or until shrimp are opaque. Drain broth immediately and discard marinade.
Rub shrimp with garlic salt and pepper, and place over shrimp in canning dish. Arrange shrimp in sealable plastic bag. Reserve remaining marinade. Spread with shrimp marinade.
Microwave shrimp in boiling water for about 15 minutes, turning each 10 minutes. Reduce heat to low. Place shrimp in canning dish, and pan rack in pan. Tilt heat to medium. Boil shrimp continuously for 3 to 5 minutes, turning every 5 minutes. Remove shrimp from pan, and cool heavily. (Note: You can repeat this process with any shrimp you choose.)
Warm chicken broth in microwave medium-high heat. Stir in beef broth and salt and pepper. Add garlic powder, sage, pepper and paprika; cook until heated through, stirring constantly. Pour chicken broth mixture into prepared pan. Sprinkle shrimp over chicken mixture.
Remove rack from oven, and brush shrimp with cooking vegetable emulsion. Drain shrimp, and toss with remaining marinade.
Bake at 350 degrees F (175 degrees C) for about 25 to 30 minutes, or until shrimp are opaque and juices run clear.
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