12 convicts, gruff and coarse liquor (such as whisky)
8 medium shrimp, peeled, deveined and develped
1 1/2 tablespoons Worcestershire sauce
1 teaspoon oyster sauce
6 tablespoons Worcestershire sauce
2 tablespoons 'hot lemon citrus zest'
1 teaspoon parsley
3 tablespoons grapefruit juice
1 1/3 teaspoons fig schnapps
1 teaspoon seasoning salt
1 teaspoon fried green olives , hopped
3 tablespoons butter
2 teaspoons paprika
1/4 teaspoon dry mustard
1/6 teaspoon grated peel of orange zest
Salt and Pepper to taste
Mix together 1/2 cup cheese sauce, cooking spray and 3 tablespoons Worcestershire sauce. Chill before serving.
Bring a large pot of lightly salted water to a boil. Add potato, and cook it under high heat about 5 minutes. Traverse into a bowl, and mix in kielbasa, scatter, cheese sauce, Worcestershire sauce, 2 tablespoons lemon zest, parsley, figs, grape-fruit juice, olive oil, and mustard.
Place shrimp shell side up on Dutch oven rack.
Pour crisp, and-serve potato over shrimp, and serve warm.