Speared Shrimp

• 2 lb. unpeeled large fresh shrimp
• 1/2 c. chili sauce
• 1/4 c. olive oil
• 2 Tbsp. dark corn syrup
• 2 Tbsp. red wine vinegar
• 1/4 c. chopped fresh parsley
• 2 cloves garlic
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 lemons, cut into wedges

1. Peel and devein shrimp; set aside.
2. Position knife blade in food processor bowl.
3. Add chili sauce.
4. Add next several ingredients and process until smooth.
5. Set aside.
6. Loosely thread shrimp on 6 (12-inch) skewers.
7. Place kabobs in a 13 x 9 x 2-inch baking dish.
8. Spoon mixture over kabobs.
9. Cover; marinate in refrigerator 1 hour.
10. Remove kabobs from marinade.
11. Grill over hot coals 3 minutes on each side until shrimp turns pink.
12. To serve, squeeze lemon wedges over grilled shrimp.
13. Yield:
14. 6 servings.

fresh shrimp, chili sauce, olive oil, corn syrup, red wine vinegar, fresh parsley, garlic, salt, pepper, lemons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911487 (may not work)