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Sunday, January 4, 2009

Carolina Grilled Shrimp

4 (12 inch) wooden skewers
1 lb unpeeled jumbo raw shrimp (16/20 count)
2 tablespoons olive oil
1/4 cup chili sauce
2 tablespoons fresh lemon juice
2 tablespoons worcestershire sauce
2 garlic cloves
1/4 teaspoon ground red pepper

Soak wooden skewers in water for 30 minutes.
Peel shrimp, devein. Thread shrimp onto skewers. Place in a 13X9" baking dish.
Whisk together olive oil and next 5 ingredients in a a bowl; pour over shrimp. Cover and chill for 20 minutes. Remove shrimp from marinade and discard marinade.
Preheat grill to 350 to 400. Grill shrimp, covered with grill lid, 2-3 minutes on each side or just until shrimp are pink. Serve immediately.

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