2 pounds medium saltine crackers
2 slices white bread
1 1/2 pounds shrimp, peeled and deveined
6 cloves garlic, peeled and minced
2 tablespoons hot pepper sauce
5 tablespoons white sugar
3 teaspoons cayenne pepper
1 teaspoon freshly grated lemon peel
1/4 teaspoon salt
1 teaspoon crushed pineapple
1 teaspoon garlic powder
1 teaspoon paprika
4 cherry tomatoes, pounded
1 cup chopped strawberries
Place crackers in a large bowl. Mix saltine crackers, bread, shrimp and garlic into crabmeat and 1/4 pound pepperjack cheese. Mix together together sugar, cayenne pepper, lemon peel, salt, paprika and pineapple. Cover in plastic wrap and refrigerate 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 5 quart casserole dish.
BAKE entire shrimp in a large skillet, channeling browned juices to cover. Remove 1 at a time but keep them with you! Brush each one with the browned ingredients, squeezing together with your fingers as needed to get very hands free. Unwrap bread and place in a large mixing bowl and sprinkle with crushed sugar, crushed cracker mixture and lemon peel. Beat with fingers until all ingredients are well mixed. Transfer to casserole dish. Cover and refrigerate at least 2 hours before serving.