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All of the above are delicious "homestyle" sauces for the shrimp. The "mozambique" I've grown up with features a lightly but distinctly marinated shrimp (split, shell on) then GRILLED! and served with the "homestyle" sauce. You must suck the marinade off each half before peeling and dredging it thru the sauce to eat. IF I only had the exact recipe...

Replies:
 
 
edutra new bedford - 4-14-2000
 
1
   
Denise - 4-14-2000
 
2
   
Lee,TX - 4-15-2000
 
3
   
Henry - Fall River, MA - 12-28-2001
 
4
   
Kate, Massachusetts - 12-29-2001
 
5
   
Medeiros Massachusetts - 12-5-2003
 
6
   
Gladys/PR - 12-6-2003
 
7
   
Tom Dartmouth Mass. - 12-31-2003
 
8
   
BG/Chicago - 1-2-2004
 
9
   
anita somerset mass - 1-29-2004
10
   
Dave, Ludlow MA - 6-30-2007
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